Quinoa, Paneer, and Rajma 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
136 kcal
Protein
7 g
Carbs
19 g
Fat
4 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)
Rajmah, red
0.25 cup (50g)
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.
-Wash, soak rajma, drain and pressure cook soaked rajma.
-Cut paneer into cubes.
Cooking Steps
In a bowl, combine the cubed paneer, boiled rajma, 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.