Paneer Quinoa Salad with Pomegranate and Toasted Seeds
Paneer Quinoa Salad with Pomegranate and Toasted Seeds
Ingredients
Quinoa
- 400 grams Quinoa I used red and white
- 1 l Stock
- Seasoning
Paneer
- 1 tbsp Oil
- 225 grams Paneer cut into cubes
Salad
- 1 large Cucumber diced
- 1 large Red Onion diced
- 4 large handfuls Mixed Salad Leaves
- 4 tablespoon Mixed Seeds Dry Pan fried until fragrant
- 1 Pomegranate Arials removed
Mint and Coriander Dressing
- 100 grams Plain Yoghurt
- Small handful Coriander leaves
- ¼ teaspoon Dried Mint
- ½ inch Fresh Ginger
- 2 cloves Garlic crushed
- 1 Lemon juice and zest of
- ½ teaspoon Cumin
- Pinch Salt
- 2 Green Chillies
Instructions
Quinoa
- Pour the stock into a large pot and bring to the boil. Add the Quinoa and bring back to the boil, then cover and lower the heat. Simmer for 15 - 17 minutes and fluff with a fork. Season if needed - this depends on the stock!
Paneer
- Meanwhile, in a large pan over medium heat, drizzle in the oil.
- Add the paneer to the pan and cover the pan. Cook for 2 minutes on a medium/low heat, then turn and cook for a further 2 minutes. Make sure the pan is covered because the water content in the paneer means that it splutters a lot.
Dressing
- Add all the ingredients for the dressing to a blender and blend till combined.
Assemble
- In a large bowl, combine the salad ingredients and top with quinoa and paneer. Taste and season! Enjoy!
Notes
Drizzle over some olive oil at the end if you like!
Tried this recipe?Let us know how it was!
