Hand Blender - Ideal for pureeing vegetables and making sauces quickly; compact and easy to store.
Mandoline Slicer - Allows for precise cutting of vegetables, ensuring even cooking.
Chef Knife Set - Essential for chopping vegetables efficiently with a variety of blade types.
Kitchen Scale - Accurate measurement of ingredients crucial for recipe success.
Stainless Steel Mixing Bowl - Durable and non-reactive bowls perfect for food preparation and marinating.
Large Cooking Pot - Necessary for sautéing vegetables at high heat in the pilaf recipe.
Quinoa Measuring Cup - Ensures the right amount of grains is used for optimal taste and texture.
Stainless Steel Spatula - Sturdy tool for stirring and flipping ingredients without scratching cookware surfaces.
Silicone Baking Mat - Used for baking or roasting vegetables on parchment paper to avoid sticking.
Pot Holder - Essential for safely handling hot pots and lids during the cooking process.
High-Speed Blender - Beneficial for achieving a refined texture in soups or sauces related to this dish.
1 3/4 cups low-salt chicken broth
1/2 teaspoon coarse sea salt plus additional for seasoning
1 cup quinoa, rinsed and drained 3 times
6 baby golden beets, peeled, cut into 1/3-inch cubes
3 tablespoons olive oil
2 garlic cloves, minced
1 cup 1/2-inch pieces orange bell peppers
1 cup 1/2-inch pieces red bell peppers
1/2 pound asparagus, trimmed, cut on diagonal into 3/4-inch pieces
1 cup 1/2-inch pieces trimmed baby zucchini (about 6 ounces)
Freshly ground black pepper
4 green onions, thinly sliced
1 tablespoon chopped fresh Italian parsley
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About