Recipe from ‘Indian-ish’ by Priya Krishna - Shared by Harbinger's Ariel Belk
3 tablespoons olive oil
1 medium yellow onion, diced
2 1/2 tablespoons fresh ginger, minced
2 small serrano chiles, finely chopped (remove seeds if you want less heat)
1/2 teaspoon ground turmeric
Garlic cloves (measured with your heart), minced
1 lb snap peas, cut into thirds (chickpeas go nicely too!)
1 medium red and green bell pepper, diced
1 teaspoon kosher salt
3 cups cooked white quinoa (from one cup of dry and two cups of water cooked on the stovetop)
1 bunch of cilantro, chopped
In a large heavy bottomed pot over medium-high heat, warm oil. Once it begins to shimmer, add the onions and sauté until translucent. Reduce heat to low and add the ginger, chiles, turmeric, and garlic. Cook, stirring, for 2 minutes, then add snap peas. Keep stirring until bright green, then add the green and red bell peppers. Cook until the peppers become slightly soft.
Increase heat to high, add the cooked quinoa, and cook until the quinoa is fully incorporated and soaked with seasonings. Add the lime juice and cilantro, taste and adjust the salt as needed. Take off heat and let sit 15 minutes before serving.
This is one of our favorite cookbooks, it’s so nice for a quick weeknight meal and has lots of vegetarian and vegan options (and easy to sub ingredients if you want to make it so)!
The recipes are sourced or inspired from her family and you can tell it’s from a home cook for the home cook.
Try your hand at Quinoa Snap Pea Pulao and let us know how it goes! Be sure to subscribe so you stay in the know on all things Harbinger to include new recipe drops.