Spread the oats on a quarter-sheet pan or the pan that came with your toaster oven and toast in that toaster oven until slightly brown and nutty smelling — 5 to 7 minutes. Watch the oats like a hawk; they will go from perfect to burned very quickly. Technically, this is an optional step, but it brings a lot of flavor to the party so you might want to take the time. (If you don’t have a toaster oven, you can toast your oats in a regular oven set to 350°F for 12 to 15 minutes.)
Transfer the oats straight from the toaster oven to a 2-quart saucepan. Add the quinoa and the salt, followed by the boiling water. Give the mixture a quick stir, then cover the saucepan and place over low heat. Cook for 18 minutes without lifting the lid or messing with the pan in any way, fashion, or form.
When time is up, carefully remove the lid, and, using a fork, gently push down the side of the pan and push away enough oats to see the bottom of the pot. If you see water puddled down there, continue to cook over low heat, uncovered, until the water is cooked out — 1 to 3 minutes.
Remove the pan from the heat and gently fluff the oatmeal with a fork. Don’t stir or the porridge will gum up. Season to taste with additional salt, if needed. If fruit is desired (I like blueberries), place it on top of the oatmeal, replace the lid and wait 5 minutes before serving.