Pour 8 cups of water into each pot. (Depending on the amount of rice or quinoa you have, place the appropriate amount of water in each pot. You will cook each grain separately in its own pot.)
Bring the water to a good, rolling boil. Add salt if you like.
Add your pre-measured grains to the water.
Cover. Immediately reduce heat to low.
Allow the grains to simmer. Usually, 50 minutes for rice, 20 minutes for quinoa.
When the grains have finished cooking (you’ll know because you will smell them and all the liquid will have been absorbed), turn off the heat and remove from the heat source.
Fluff with a long spoon.
Once the grains have cooled, portion them into plastic storage bags by 2 cup increments. (I put 1 cup into a few bags for easy go-to lunches. Label them.)
Squeeze the air out the bags as you close them and put them in the freezer.
Voila! Your grains are ready when you are. I like to defrost mine in the microwave for 1-2 minutes before using, or just throw them into a hot pan with whatever I’m cooking (add a little liquid and cover).