Paneer Quinoa Salad with Pomegranate and Toasted Seeds
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!
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.
Add all the ingredients for the dressing to a blender and blend till combined.
In a large bowl, combine the salad ingredients and top with quinoa and paneer. Taste and season! Enjoy!
Drizzle over some olive oil at the end if you like!