Paneer and Vegetable Stir-fry with Quinoa and Salad

Ingredients

• 1 cup quinoa (white, rinsed well)
• 2 cup water (or no-salt-added vegetable broth)
• 1 tbsp olive oil (optional, for toasting)
• 0.25 tsp garlic powder
• 0.25 tsp black pepper (freshly ground)
• 0.25 tsp salt (optional, for low-sodium version)
• 1 tbsp lemon juice (freshly squeezed)
• 2 tbsp parsley (fresh, finely chopped)

Instructions

1. 1

   Rinse the quinoa

   • Place the quinoa in a fine-mesh sieve.
   • Rinse thoroughly under cold running water for at least 1 minute, rubbing the grains with your fingers to remove the bitter saponin coating.
   • Drain very well.
2. 2

   Toast the quinoa (optional)

   • Heat the olive oil in a medium saucepan over medium heat.
   • Add the rinsed and drained quinoa and toast for 1-2 minutes, stirring constantly, until it smells nutty and is slightly golden.
3. 3

   Cook the quinoa

   • Carefully pour the water into the saucepan. Add the garlic powder, black pepper, and salt.
   • Bring the mixture to a rolling boil over high heat.
   • Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes.
4. 4

   Rest and fluff

   • After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for 5 minutes. This allows the quinoa to steam and finish cooking.
   • Remove the lid and gently fluff the grains with a fork.
5. 5

   Finish and serve

   • Stir in the fresh lemon juice and chopped parsley.
   • Serve warm as a side dish.

Ingredients

• 1 pcs romaine lettuce (large head, washed and chopped)
• 1 cup cherry tomato (halved)
• 1 pcs cucumber (medium, sliced)
• 1 pcs carrot (large, shredded)
• 0.5 pcs red onion (medium, thinly sliced)
• 1 pcs bell pepper (medium, green, chopped)
• 1 cup croutons (for topping)
• 4 tbsp olive oil (extra virgin, for dressing)
• 2 tbsp red wine vinegar (for dressing)
• 1 tsp dijon mustard (for dressing)
• 1 pcs garlic (clove, minced)
• 0.5 tsp sugar (optional, for dressing)
• 0.25 tsp salt (for dressing)
• 0.25 tsp black pepper (freshly ground, for dressing)

Instructions

1. 1

   Prepare the salad vegetables

   • Wash and thoroughly dry the romaine lettuce, then chop into bite-sized pieces.
   • Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.
   • Shred the carrot and chop the green bell pepper.
   • Combine all prepared vegetables in a large salad bowl.
2. 2

   Make the vinaigrette dressing

   • In a small bowl or a jar with a lid, add the olive oil, red wine vinegar, Dijon mustard, and minced garlic.
   • Add the sugar (if using), salt, and black pepper.
   • Whisk vigorously or seal the jar and shake well until the dressing is emulsified and well combined.
3. 3

   Toss and serve the salad

   • Just before serving, pour about half of the dressing over the vegetables.
   • Toss gently to coat everything evenly, adding more dressing as needed to your preference.