- 1/2 teaspoon kosher salt, plus more to taste
Preheat oven to 350°. Toast walnuts on a small rimmed baking sheet, stirring occasionally, until fragrant and slightly darkened in color, 6–8 minutes. Let cool; coarsely chop.
Meanwhile, thoroughly rinse quinoa; drain.
Heat oil in a medium saucepan over medium heat. Add shallots and ½ tsp. salt; stir to coat.
Cook, stirring occasionally, until shallots have softened, about 5 minutes. Add quinoa and stir to coat. Pour in 1½ cups water, increase the heat, and bring to a boil. Reduce heat to low and cover. Cook until quinoa is tender and the germ has unfurled, 15–18 minutes. Season with salt. Just before serving, toss in toasted walnuts. Reserve ½ cup quinoa for Quinoa and Roasted Vegetable Salad.