Quinoa, Paneer, and Kala chana Salad
This salad is a perfect blend of protein, fiber, and healthy fats, making it a wholesome and nutritious meal. It is vegan, gluten-free, and suitable for those following a low-carb or high-protein diet. It is also a great source of iron, calcium, and vitamins. However, people with a dairy allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
127 kcal
Protein
6 g
Carbs
18 g
Fat
3 g
Fiber
4 g
Ingredients
Quinoa
0.25 cup (50g)
Cucumber
0.25 cup, chopped (50g)
Paneer Homemade (Toned milk)
100 gms (100g)
Chopped Onion
0.5 small cup (50g)
Green Bell pepper
0.5 cup, chopped (100g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
lemon juice
1 tbsp (15g)
Black Gram (soaked)
0.5 cup (100g)
Common Salt
0.5 tsp (3g)
Black Pepper
0.25 tsp (0.5g)
Red Bell Pepper
0.5 cup, chopped (100g)
Fresh Mint (chopped)
1 tbsp (3g)
Instructions
Preparation
-In a pot, add quinoa and water. Bring it to a boil. Cover the pot with a lid and let it simmer over low heat for 25-30 minutes until the quinoa is cooked and fluffy.
-Pressure cook soaked kala chana.
-Cut paneer into cubes.
Cooking Steps
In a bowl, combine the cubed paneer, cooked kala chana, chopped bell peppers, cucumber, coriander, mint, and onion.
Add the cooked quinoa to the bowl and mix well.
In a small bowl, whisk together the lemon juice,, salt, and pepper.
Pour the dressing over the salad and mix well.
Serve it.