Set the oven and prepare a baking sheet. Preheat the oven to 375°F and line a baking sheet with parchment paper. Set aside.

Cook the quinoa in water. Pour the water and quinoa into a small pot, place it over high heat, and bring to a boil. Reduce the heat to low, cover and simmer until all of the liquid has been absorbed, about 15 minutes.

Air dry. Use a spoon to get all of the quinoa out of the pan and onto the parchment-lined baking sheet. Then use a spatula to spread it out in as thin and even a layer as possible. (Don't worry if there are areas where it's sticking together into small clumps.) Set aside to air dry for 10 minutes.

Bake. Place the baking sheet in the preheated 375°F oven and bake until slightly golden, about 25 minutes. (If you're using red or black quinoa, it will be harder to detect when it's done, so just remove a bit from the baking sheet, let it cool and taste. It should be very crunchy when it's done.)

Cool and season. Let it cool on the baking sheet and then pour it into a storage container with a lid. Season to taste with salt and pepper. (Here's how.) Store in the container, tightly sealed at room temperature for up to 4 days or so.