Quinoa & Paneer Buddha Bowl (No Onion, Garlic)
This Quinoa & Paneer Buddha Bowl (No Onion, Garlic) is a healthy and nutritious meal that is perfect for weight loss. It is made with quinoa, paneer, and a variety of fresh vegetables, making it a great source of protein, fiber, vitamins, and minerals. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. However, people with a dairy allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
161 kcal
Protein
7 g
Carbs
16 g
Fat
8 g
Fiber
3 g
Ingredients
Broccoli
1 small cup floret (100g)
Red Bell Pepper
0.5 cup, sliced (50g)
Yellow Bell Pepper
0.5 cup, sliced (50g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Olive Oil
1 tbsp (15g)
Cumin Powder
1 tsp (3g)
Coriander Powder
0.5 tsp (1g)
Common Salt
0.5 tsp (3g)
Black Pepper
0.25 tsp (0.5g)
Paneer Homemade (Toned milk)
200 gms (200g)
Quinoa
0.25 cup (65g)
Instructions
Preparation
-Cook the quinoa and keep it aside.
Cooking Steps
Heat the oil in a pan over medium heat.
Add the cubed paneer and stir-fry for 2-3 minutes until golden brown. Remove from the pan and set aside.
In the same pan add the broccoli florets, red and yellow bell peppers, and stir-fry for 2-3 minutes until they are slightly tender.
Add cumin powder, coriander powder, salt, and pepper. Stir well to combine.
Rinse the quinoa thoroughly under running water.
Add the rinsed quinoa and water to a pressure cooker.
Close the lid of the pressure cooker and bring it up to pressure over high heat.
Reduce the heat to low and cook for 1 whistle.
Turn off the heat and let the pressure release naturally.
Add cooked quinoa and stir well to combine all the ingredients.
Divide the quinoa and vegetable mixture into bowls.
Top with the stir-fried paneer cubes.
Garnish with fresh coriander leaves and serve hot.