Baked Quinoa And Vegetable with Paneer Cheese
Luscious evenly fried cubes of paneer cheese proves to be a actually perfect accompaniment to nutty quinoa baked with combined greens and tangy tomatoes. Included are some fragrant spices and scorching chili pepper for a little bit of warming warmth. I often maintain my dairy consumption to a minimal, however there are occasions when the yearning for paneer turns into an extreme quantity of to withstand. And if I make a paneer dish, I at all times should invite my finest buddy Basil for dinner, as it’s considered one of his favorites. It turned out to be a satisfying, filling and nourishing meal that I’ll make certain you make again.
Next time I make this dish, I believe I’ll stir in a little bit of lemon juice on the finish of the cooking time so as to add a bit extra zest to the dish.
Baked Quinoa and Vegetable with Paneer CheeseRecipe by Lisa Turner
Published on December 12, 2017
Fragrant spiced baked quinoa and greens served with fried items of paneer cheese
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2 tablespoons coconut oil, divided1 medium onion, finely chopped1-inch piece recent ginger, minced or grated2 cloves garlic, minced or crushed1 massive carrot, diced1 celery stalk, finely chopped2 jalapeos, seeded and finely choppedsmall handful of dried curry leaves, crumbled1/2 cup raw quinoa, rinsed1 half teaspoons floor cumin1 teaspoon floor coriander1/2 teaspoon floor cinnamon1/4 to half teaspoon cayenne, to taste1 14 oz (400 mL) can diced tomatoes2 tablespoons tomato paste3/4 cup scorching water14 oz (400 g) paneer cheese, reduce into 1 inch cubes1 teaspoon sea salt, or to tastehandful of recent cilantro, trimmed and finely choppedInstructions:
Lightly grease a big casserole dish with oil. Set aside.
In a medium-large pot, Warmth 1 tablespoon of the coconut oil in a big saucepan over medium warmth. Add the onion and stir for five minutes to melt. Add the ginger, garlic, carrot, celery, jalapeos and curry leaves, and stir for an additional few minutes.
Now add the spices and quinoa, and stir for an additional jiffy. Add the diced tomatoes, tomato paste and scorching water, and let simmer for three to four minutes.
Transfer the combination to the ready casserole dish, cowl with foil, and bake in a preheated 375 oven for half-hour. If the quinoa appears too dry, add a bit of additional water close to the top of the cooking time.
While the quinoa is cooking, warmth the remaining 1 tablespoon of coconut oil in a big non-stick frying pan over medium warmth. Toss within the paneer cubes and cook dinner for five minutes, turning usually, till browned. Take away with a slotted spoon and drain on paper towel if there’s any extra oil.
When the quinoa has cooked, fold within the salt and recent cilantro. Serve scorching scattered with paneer cheese cubes.
If there are leftovers, the dish will thicken because it sits, so simply stir in additional water and reheat within the oven or in a frying pan.
Makes 4 to five servings
Other quinoa recipes from Lisa’s Vegetarian Kitchen:
Baked Quinoa Falafel Bites
Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes
Curried Quinoa and Wild Rice Savory Cakes
Chickpea Quinoa Pumpkin Burgers