Rinse 1/2 cup quinoa under cold running water. Heat a medium skillet over medium heat. Add the damp quinoa to the pan and cook, stirring often, until the quinoa is dry, lightly brown and beginning to pop, 5 to 7 minutes. Remove the pan from the heat and pour the quinoa onto a large plate to cool completely. Store in an airtight container in the refrigerator for up to 5 days.