While rice cooks, immerse quinoa in a bowl of cold water, scrub lightly with the palms of your hands for about 1 minute, then pour into a fine mesh strainer. Rinse under cold water; drain. In a 2-quart saucepan, combine 2 cups water, 1/2 teaspoon salt, and 1 tablespoon oil; bring to a boil over high heat. Add quinoa, cover, lower heat, and simmer 12 minutes. Remove from heat; with cover on, allow grain to steam 5–10 minutes. Remove cover and fluff grain with a fork.