Vibrant Paneer & Veggie Quinoa Salad

Paneer & Veggie Quinoa Salad

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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