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Paneer Quinoa Salad with Pomegranate and Toasted Seeds

Paneer Quinoa Salad with Pomegranate and Toasted Seeds

Course Salad
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4



  • 400 grams Quinoa I used red and white
  • 1 l Stock
  • Seasoning


  • 1 tbsp Oil
  • 225 grams Paneer cut into cubes


  • 1 large Cucumber diced
  • 1 large Red Onion diced
  • 4 large handfuls Mixed Salad Leaves
  • 4 tbsp Mixed Seeds Dry Pan fried until fragrant
  • 1 Pomegranate Arials removed

Mint and Coriander Dressing

  • 100 grams Plain Yoghurt
  • Small handful Coriander leaves
  • 1/4 tsp Dried Mint
  • 1/2 inch Fresh Ginger
  • 2 cloves Garlic crushed
  • 1 Lemon juice and zest of
  • 1/2 tsp Cumin
  • Pinch Salt
  • 2 Green Chillies



  1. 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!


  1. Meanwhile, in a large pan over medium heat, drizzle in the oil.

  2. 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. 


  1. Add all the ingredients for the dressing to a blender and blend till combined.


  1. In a large bowl, combine the salad ingredients and top with quinoa and paneer. Taste and season! Enjoy!

Recipe Notes

Drizzle over some olive oil at the end if you like!