Looking for a refreshing and nutritious meal that’s bursting with flavor? Try this Vibrant Paneer & Veggie Quinoa Salad! Packed with colorful bell peppers, crunchy carrots, and protein-rich paneer, this salad is not only visually appealing but also incredibly satisfying.
The zesty lemon dressing ties everything together, making it a perfect dish for a light lunch or a healthy dinner. Whether you’re meal prepping for the week or whipping up a quick meal, this salad is sure to become a favorite in your kitchen.
Ingredients:
- For the Salad:
- 1 cup quinoa, rinsed and cooked
- 1 cup paneer, cubed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 medium carrots, julienned
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup roasted cashews, roughly chopped
- For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions:
- Cook the Quinoa:
- Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and let it cool.
- Prepare the Paneer:
- In a non-stick pan, heat a little oil over medium heat. Add the paneer cubes and sauté until they are golden brown on all sides. Remove from heat and let them cool.
- Mix the Salad:
- In a large bowl, combine the cooked quinoa, sautéed paneer, diced bell peppers, julienned carrots, cherry tomatoes, red onion, cilantro, mint leaves, and roasted cashews.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper until well combined.
- Combine and Serve:
- Pour the dressing over the salad and toss gently to combine. Adjust the seasoning with more salt and pepper if needed. Serve immediately or refrigerate for up to 2 hours to let the flavors meld.
FAQs
- Can I use a different type of cheese instead of paneer?
- Yes, you can substitute paneer with feta, halloumi, or even tofu for a vegan option. Each will bring a unique flavor and texture to the salad.
- Yes, you can substitute paneer with feta, halloumi, or even tofu for a vegan option. Each will bring a unique flavor and texture to the salad.
- How can I make this salad ahead of time?
- You can prepare the quinoa, chop the vegetables, and make the dressing a day in advance. Store them separately in airtight containers in the refrigerator. Combine everything just before serving to keep the salad fresh and crisp.
- You can prepare the quinoa, chop the vegetables, and make the dressing a day in advance. Store them separately in airtight containers in the refrigerator. Combine everything just before serving to keep the salad fresh and crisp.
- Is this salad suitable for meal prep?
- Absolutely! This salad is great for meal prep. Just keep the dressing separate and add it right before eating to prevent the salad from becoming soggy.
- Absolutely! This salad is great for meal prep. Just keep the dressing separate and add it right before eating to prevent the salad from becoming soggy.
- Can I add other vegetables to this salad?
- Yes, feel free to add other vegetables like cucumbers, radishes, or avocados. You can also include leafy greens like spinach or arugula for extra nutrition.
- Yes, feel free to add other vegetables like cucumbers, radishes, or avocados. You can also include leafy greens like spinach or arugula for extra nutrition.
- What can I serve with this salad?
- This salad can be a complete meal on its own, but you can also serve it with grilled chicken, fish, or a side of soup for a more substantial meal.
Enjoy your refreshing and nutritious Pepper, Carrot, and Paneer Quinoa Salad! 🌿🥗
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