Engineered Cooking

1. If you have raw hazelnuts, reheat your oven to 325 °F and toast your hazelnuts for about 8 minutes. Let them cool completely. 

2. Rinse the dry quinoa with cold water. Add the rinsed quinoa and 2 cups of water to a shallow sauté pan (with a lid). Bring the water to a boil and cook covered for 12 minutes (or according to the instructions on the packaging). Fluff quinoa with a fork and let rest covered for 5 minutes, then transfer to fridge to cool.

3. Going back to the cooled, toasted hazelnuts; remove the skins. Chop the hazelnuts leaving them in relatively large pieces.

4. Finely dice onion and celery and add to a pan with 1 tablespoon of olive oil. Cook until translucent, approximately 5 - 7 minutes on medium - low heat. Transfer to a large bowl after cooking. 

5. Finely chop the parsley, roughly chop the dried cranberries, and on a diagonal thinly slice green onions (green parts only). Add all this to the bowl containing the onion and celery.

6. Core and dice the apple (dice into similar size as the rest of the ingredients), put the diced apple into the bowl with the other ingredients. Add the one tablespoon of lemon juice to the bowl (seasoning the mixture and preventing the browning of the diced apple).

7. Add the cooled quinoa and hazelnuts to the mixture; add the 2 tablespoons of hazelnut oil and salt and pepper to taste. Season with more lemon juice if you like.

8. Mix well and let cool completely, allow the flavors to meld for at least 20 minutes before serving.