Lemony Quinoa & Paneer Bowl
by Tanvi Parikh
Macros
- Total calories
- 415
- Protein
- 34 g
- Carbs
- 54 g
- Fat
- 14 g
- Fiber
- 6 g
- Sugar
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 23 mg
- Potassium
- 559 mg
- Vitamin A
- 1440 IU
- Vitamin C
- 56 mg
- Calcium
- 60 mg
- Iron
- 3 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 111 mg
- Zinc
- 2 mg
Serves 1
Ingredients
- ¼ cup Quinoa (dry)
- 1½ tsp Extra Virgin Olive Oil (divided)
- ½ Lemon (medium, juiced)
- Sea Salt & Black Pepper (to taste)
- ⅓ cup Corn
- ⅔ cup Purple Cabbage (finely shredded)
- 100 g Low Fat Paneer (Cubed )
- 2 tbsp Parsley (chopped)
Steps
Cook the quinoa according to the package directions.
Meanwhile, heat half of the oil in a pan. Add the cubed paneer and cook for two to three minutes per side or until browned.
In a bowl, whisk together the remaining oil, lemon juice, salt, and pepper. Add the cooked quinoa, boiled corn, parsley and paneer. Toss to combine.
Saute the cabbage in a pan with oil for a while. Divide evenly between bowls or plates, and enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to four days.
- Serving Size: One serving is approximately 1 1/2 cups.
- More Flavor: Add red onion and bell pepper.
- Gluten-Free: Use quinoa instead of the couscous.