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–+ servings

Paneer Quinoa Salad with Pomegranate and Toasted Seeds

Paneer Quinoa Salad with Pomegranate and Toasted Seeds
5 from 2 votes
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Salad
Cuisine Indian
Servings 4

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 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

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!