Chicken Paneer Quinoa Bowl
A vibrant, protein-packed bowl combining Indian-spiced chicken and paneer with fluffy quinoa, fresh vegetables, and a creamy tahini dressing. A wholesome and satisfying lunch ready in 30 minutes.
For 4 servings
Cook the quinoa.
- Rinse 1 cup of quinoa under cold water.
- In a small pot, bring 2 cups of water to a boil.
- Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed.
- Remove from heat and let it stand covered for 5 minutes, then fluff with a fork.
TIPRinsing quinoa removes its natural coating, saponin, which can taste bitter.Prepare the vegetables and spices.
While the quinoa is cooking, dice the cucumber, tomato, and bell pepper. Thinly slice the red onion. In a small bowl, mix together the turmeric, cumin powder, coriander powder, and garam masala.
Cook the chicken.
- Heat 1/2 tbsp of olive oil in a non-stick pan over medium-high heat.
- Add the chicken cubes and 1 tsp of ginger-garlic paste.
- Sprinkle half of the spice mix, 1/2 tsp salt, and 1/4 tsp black pepper over the chicken.
- Sauté for 5-7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F (74°C).
- Remove the chicken from the pan and set aside.
TIPDon't overcrowd the pan; cook the chicken in batches if necessary to ensure it sears well instead of steaming.Cook the paneer.
- In the same pan, heat the remaining 1/2 tbsp of olive oil.
- Add the paneer cubes and the remaining 1 tsp of ginger-garlic paste.
- Sprinkle the rest of the spice mix, 1/4 tsp salt, and 1/4 tsp black pepper.
- Pan-fry for 3-4 minutes, turning gently, until golden on all sides.
- Remove from pan.
TIPBe gentle when turning the paneer to prevent it from breaking apart.Prepare the tahini dressing.
In a small bowl, whisk together the tahini, 1 tbsp olive oil, and lemon juice. Gradually add 2-3 tablespoons of water, whisking until you reach a smooth, pourable consistency. Season with a pinch of salt.
Assemble the bowls.
- Divide the fresh spinach among four serving bowls.
- Top with a portion of the cooked quinoa.
- Arrange the cooked chicken, paneer, and fresh vegetables (cucumber, tomato, onion, bell pepper) over the quinoa.
- Drizzle generously with the tahini dressing.
- Garnish with chopped fresh coriander leaves and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For meal prep, store the quinoa, cooked chicken, paneer, vegetables, and dressing in separate containers. Assemble just before eating to keep everything fresh.
- 2To make the onions milder, soak the slices in cold water for 10 minutes, then drain.
- 3You can use brown rice or millet as an alternative grain to quinoa.
- 4Feel free to add other vegetables like grated carrots, steamed broccoli, or corn.
- 5The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Frequently asked questions
Yes, it is a very healthy and balanced meal. It's packed with high-quality protein from chicken and paneer, complex carbohydrates and fiber from quinoa, and numerous vitamins and minerals from the fresh vegetables. The healthy fats in olive oil and tahini make it a complete, nutrient-dense dish.
