High-Protein Vegetarian Paneer & Quinoa Power Bowl

🥘 Ingredients

• 150g paneer, diced
• 80g uncooked quinoa
• 1 tbsp olive oil
• 60g fresh spinach
• 1 small carrot, grated
• 1/2 bell pepper, diced
• 1 small tomato, chopped
• 50g chickpeas (cooked or canned, drained)
• 1 tbsp pumpkin seeds
• 1 tbsp Greek yogurt (optional, for topping)
• 1/2 tsp cumin powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Fresh coriander leaves for garnish

👨‍🍳 Instructions

1. 1
   Rinse and cook quinoa according to package instructions; set aside.
2. 2
   Heat olive oil in a non-stick pan over medium heat. Add diced paneer, cumin powder, smoked paprika, salt, and pepper. Sauté until paneer is golden-brown on all sides (about 5-6 minutes).
3. 3
   Add the chickpeas, diced bell pepper, chopped tomato, and grated carrot to the pan. Stir-fry for another 3 minutes until veggies are just tender.
4. 4
   Fold in fresh spinach and sauté until wilted (about 1 minute).
5. 5
   To assemble, layer cooked quinoa in a large bowl. Top with the paneer and vegetable mixture.
6. 6
   Sprinkle pumpkin seeds over the top. Optionally, add a spoonful of Greek yogurt for extra creaminess.
7. 7
   Garnish with fresh coriander leaves and serve warm.

📊 Nutritional Information

• Calcium: 350mg
• Iron: 5mg
• Vitamin A: 2100 IU
• Vitamin C: 37mg
• Magnesium: 85mg
• Dietary Fiber: 8g
• Potassium: 680mg
• Folate: 110mcg

💡 Cooking Tips

• Searing paneer in hot oil gives it a perfect golden crust. Avoid overcrowding the pan to ensure even browning.
• You can swap spinach for kale or add extra veggies to your taste.
• If you're new to quinoa, rinse it thoroughly to remove bitterness before cooking.
• Taste and adjust seasonings before serving for optimal flavor.
• For extra calories, add a handful of raisins or chopped nuts as a topping.
• Always check the labels for allergens when using packaged yogurt or seasonings.