Potluck Quinoa

 Make this weekly on a Sunday to have for lunches throughout the week. Be generous with the dill and the Maldon salt.

Adapted from Small Victories

1 cup (180g) quinoa
1/4 cup extra-virgin olive oil
1/2 cup (70g) whole raw hazelnuts, crushed with a mallet
2 tbsp lemon juice
Dill (1/2 cup - 1 cup), chopped
Kosher salt
Maldon flake salt

1. Rinse the quinoa thoroughly in a fine-mesh strainer. Cook quinoa according to the Instant Pot Basic Quinoa directions.

2. When done, transfer the quinoa to a baking sheet and spread it out to cool to room temp. Transfer to a large bowl and set aside.

3. Heat the olive oil In a small skillet over medium-high heat. Add the hazelnuts, sprinkle with a large pinch of kosher salt, and cook, stirring frequently, until the nuts are dark brown, about 5 minutes.

4. Transfer the hazelnuts and oil to the bowl with the quinoa, along with the lemon juice and chopped dill. Stir everything together and season to taste with Maldon sea salt. Don’t be shy, it will likely need more than you think.