Quinoa Paneer Carrot Peppers Salad Recipe

Recipe By Slurrp

Quinoa Paneer Carrot Peppers Salad is a healthy and flavorful salad made with quinoa, paneer (Indian cottage cheese), carrots, and bell peppers. This salad is packed with protein, fiber, and vitamins, making it a nutritious and satisfying meal. The combination of quinoa, paneer, and vegetables creates a delicious and refreshing salad that can be enjoyed as a light lunch or a side dish.

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16minstotal
16m.total
Quinoa Paneer Carrot Peppers Salad
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Ingredients for Quinoa Paneer Carrot Peppers Salad Recipe

  • 1 cup Quinoa, Rinsed
  • 200 gram Paneer, Diced
  • 1 Carrot, Grated
  • 1 Bell Pepper, Sliced
  • 2 tablespoon Olive Oil
  • 2 tablespoon Lemon Juice
  • As required Salt And Pepper To Taste
  • as per your need Fresh Cilantro Or Parsley Leaves For Garnish

Directions: Quinoa Paneer Carrot Peppers Salad Recipe

Cooking Directions

  • STEP 1.Rinse the quinoa thoroughly and cook it according to the package instructions.
  • STEP 2.In a large mixing bowl, combine the cooked quinoa, diced paneer, grated carrots, and sliced bell peppers.
  • STEP 3.In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
  • STEP 4.Pour the dressing over the quinoa mixture and toss well to coat all the ingredients.
  • STEP 5.Garnish the salad with fresh cilantro or parsley leaves.
  • STEP 6.Serve the Quinoa Paneer Carrot Peppers Salad chilled as a healthy and delicious meal or side dish.

Cooking Tips

  • You can add other vegetables like cucumber, cherry tomatoes, or avocado to enhance the flavor and texture of the salad.
  • To make the paneer more flavorful, you can marinate it in a mixture of spices and yogurt before adding it to the salad.
  • If you prefer a spicier salad, you can add some chopped green chilies or red chili flakes to the dressing.
  • Make sure to rinse the quinoa thoroughly before cooking to remove any bitterness.
  • You can make a larger batch of this salad and store it in the refrigerator for up to 3 days.

Storage and Serving

  • Store the leftover salad in an airtight container in the refrigerator.
  • Before serving, give the salad a good toss to redistribute the dressing and flavors.
  • You can serve this salad as a light lunch or as a side dish with grilled chicken or fish.
  • For added crunch, you can sprinkle some toasted nuts or seeds on top of the salad before serving.
Nutrition
value
556
calories per serving
19 g Fat24 g Protein70 g Carbs21 g FiberOther

Current Totals

  • Fat
    19g
  • Protein
    24g
  • Carbs
    70g
  • Fiber
    21g

MacroNutrients

  • Carbs
    70g
  • Protein
    24g
  • Fiber
    21g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    511mg
  • Iron
    14mg
  • Vitamin A
    3246mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    289mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    107mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    191mg
  • Manganese
    2mg
  • Phosphorus
    437mg
  • Selenium
    23mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp