Boil water. Rinse the quinoa thoroughly, in a strainer. Dry roast wet quinoa, carrots, celery, dill seeds and sea salt in a cast iron skillet for 5 minutes, or until the quinoa begins to pop and smell like sesame seeds. Turn off the heat when you add the boiling water, so it won’t splatter. Cover and simmer for 10 minutes, or until the water is absorbed. Strain. Serve hot.