Vegetable Stir-Fry with Quinoa and Cottage Cheese

1. 1
   prep

   Rinse the quinoa.

   Place quinoa in a fine-mesh strainer and rinse under cold running water for 30 seconds until water runs clear. Drain well.

   TIPRinsing removes the natural coating called saponin, which can make quinoa taste bitter or soapy.
2. 2
   boil · ~15 min

   Cook the quinoa.

   In a saucepan, bring 2 cups water to a rolling boil. Add the rinsed quinoa and a pinch of salt. Reduce heat to low, cover with a lid, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

   TIPDo not peek or stir while it simmers — the steam needs to stay trapped to cook evenly.
3. 3
   saute · ~4 min

   Sauté cumin and aromatics.

   1.Heat oil in a wok or large skillet over medium-high heat until shimmering.

   2.Add cumin seeds and let them sizzle until fragrant, about 30 seconds.

   3.Add chopped ginger, minced garlic, and slit green chilies. Sauté for 30 seconds until raw smell disappears.

   4.Add sliced onions and cook until they turn translucent, about 3 minutes.

   TIPKeep the heat at medium-high and stir constantly — ginger and garlic burn fast.
4. 4
   saute · ~5 min

   Stir-fry the vegetables.

   Add diced bell pepper, broccoli florets, and sliced carrots to the wok. Sprinkle turmeric powder, red chili powder, garam masala, and salt. Toss well and stir-fry on high heat for 4 to 5 minutes. The vegetables should stay crunchy and bright, not limp.

   TIPHigh heat and constant tossing give you that smoky wok flavor without overcooking the vegetables.
5. 5
   fry · ~3 min

   Lightly brown the paneer.

   Push the vegetables to one side of the wok. Add paneer cubes to the empty space and let them sear undisturbed for 1 minute. Gently toss everything together and cook for another 1 to 2 minutes until the paneer is lightly golden on the edges.

   TIPIf you have time, pan-fry the paneer separately before starting — the extra browning adds a lovely texture.
6. 6
   mix · ~1 min

   Fold in the quinoa.

   Add the cooked quinoa to the wok. Gently fold everything together with a spatula until the quinoa is evenly coated with the spices and the vegetables are distributed throughout. Cook for 1 minute to heat through.

7. 7
   garnish

   Finish with lemon and coriander.

   Turn off the heat. Squeeze fresh lemon juice over the stir-fry and sprinkle with chopped coriander leaves. Toss once more and serve immediately.

   TIPThe lemon juice brightens all the flavors — do not skip it and add it only at the end so the vegetables stay fresh.

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