Quinoa (Red) - Essential for cooking red quinoa with pistachios.
Pestle & Mortar - For grinding pistachios into a coarse paste or fine meal, if not already purchased whole and cracked by hand.
Medium Saucepan (2-3 quart) - Used for boiling quinoa thoroughly to ensure it's properly cooked.
Strainer or Colander - Necessary for rinsing the red quinoa before cooking.
Kitchen Scale - To measure out precise amounts of ingredients, especially if following recipes closely.
Mixing Bowls (2-3) - One for mixing the dry and wet ingredients separately and another larger one for combining everything together.
Fork or Spatula - For folding in the pistachios into the cooked quinoa gently, without mashing them.
Measuring Cups (1 cup and 2 cups) - To measure ingredients accurately for recipe consistency.
Whisk or Fork - For combining dressings and ensuring even distribution of seasonings in the salad.
Salad Bowl (Large) - Ideal for mixing all components together, especially if serving this dish as a meal.
Glass Container with Lid (for storage) - To store any leftovers safely and keep them fresh after preparation.
1 tablespoon olive oil
1 shallot, finely chopped
Kosher salt and freshly ground black pepper
1 cup quinoa, preferably red, rinsed well in a fine-mesh sieve
1 1/2 cups low-sodium chicken broth or water
1/4 cup unsalted, shelled raw pistachios, chopped
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh mint
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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