Chili Paneer Crispy Quinoa

This mouthwatering dish is a great way to sneak veggies into your meal. This bowl is healthy and satisfying.

I generally make this recipe with left over rice and all the left-over veggies in the refrigerator. This is a great recipe to use your leftovers and get a nutritious meal. The Indo-Chinese marinade for the paneer is just a mix of a few sauces. What I love about this recipe is that anything goes; you can substitute the paneer for tofu, the quinoa for rice and use any veggies you like.

Chili Paneer Crispy Quinoa

Ingredients

Paneer Marinade:

• 7 Oz. or 200 grams Paneer (Half pack)

• 1 Tbsp. Tomato Ketchup

• 1 Tsp. Sambal Oelek

• ½ Tsp. Soy Sauce

• 1 Tsp. Cornstarch

• 1 Tsp. Oil

• White Pepper Powder

• Salt

Crispy Quinoa and Veggies:

• 1 Cup Quinoa (cooked)

• 3-4 Cloves Garlic, crushed

• 1 In. Ginger, grated

• 1 Green Chili (Optional)

• 2- 3 Spring Onions, sliced (Separate white and greens)

• 1 Tbsp. Soy Sauce

• 1/2 Bell Pepper, finely diced

• 1/4 Cup Corn

• 1 Zucchini, finely diced

• 1 Pack of Shitake Mushrooms, sliced (approx. 5 Oz.)

• Handful of Cilantro, chopped (Garnish)

• 1 Tbsp. Soy Sauce

• 1 Tsp. Sambal Oelek

• 1 Tbsp. Oil.

Directions

1. To marinate the paneer, in a large bowl, combine the sauces with the spices and corn starch. Use a whisk to make sure there are no lumps.

2. Toss paneer into marinade and coat well. Let the mixture rest for 10-20 minutes.

3. In a pan, add oil on medium heat. Add the marinated paneer and let cook until the sauce has evaporated. The paneer should be dry, with the sauce adhering to the cubes. Place paneer aside.

4. In a large wok or pot, in very little oil sauté the veggies on high heat. Add salt to help draw out the moisture. It should take 5-10 minutes depending on the veggies you are using. Mushrooms and zucchini retain a lot of water and will take some time.

5. Remove the sauteed veggies from the pan and keep aside. In the same pan, heat the remaining oil on medium-high heat.

6. Once the oil is hot, add 1/4 of the cooked quinoa to the pan. Toast the quinoa until it becomes crispy. Once you see the quinoa is crispy and you get a nutty fragrance, add the ginger, garlic and spring onion whites. Cook until the garlic and ginger are not raw. (You can add green chilies here if desired).

7. Add soy sauce and sambal. Mix well. Taste for salt.

8. Add your cooked veggies, quinoa, and paneer. Mix well. Make sure all components are coated.

9. Garnish with spring onion greens and cilantro. Enjoy!

I hope you enjoy this favorite! Please like and share your experience in the comments section below. Follow me on Instagram & Facebook for more recipes!