Paneer Quinoa Salad Recipe – Green Chutney & Pomegranate Delight

Last Updated on 6 months ago by Neha Deshmukh

Paneer Quinoa Salad Recipe – Green Chutney & Pomegranate Delight

Introduction

Oh, this salad! It’s honestly become a bit of a staple in my kitchen, especially during warmer months. I first whipped this up when I was craving something light, fresh, and packed with flavour – and it totally hit the spot. It’s a beautiful mix of textures and tastes, with the soft paneer, fluffy quinoa, and a burst of sweetness from the pomegranate. Plus, that green chutney marinade? It’s everything. You’ll absolutely love how easy it is to make, and how incredibly satisfying it is to eat.

Why You’ll Love This Recipe

This Paneer Quinoa Salad isn’t just delicious; it’s a winner for so many reasons! It’s quick to put together – ready in under 30 minutes. It’s healthy, brimming with protein, fibre, and vitamins. And it’s a fantastic way to enjoy paneer in a lighter, more vibrant way than the usual curries. Honestly, it’s the perfect lunch, light dinner, or even a side dish for a BBQ.

Ingredients

Here’s what you’ll need to create this delightful salad:

• 150 gm paneer
• 3 tsp yogurt
• 1 green chilli
• 1 tsp carrom seeds (ajwain)
• 0.25 tsp salt
• 1 cup mint leaves
• 1 cup coriander leaves
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 0.5 tsp pink salt
• 0.25 tsp sea salt
• 1 tsp red chili flakes
• 1 tsp ginger
• 0.5 cup quinoa
• 1 cup rocket leaves (arugula)
• 0.25 cup cherry tomatoes
• 0.2 cup pomegranate seeds

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Paneer: Choosing the Right Type & Freshness

I prefer using fresh paneer for this recipe – it has a softer texture. If you’re using store-bought, make sure it’s not too dry. Soaking it in warm water for 10-15 minutes can help revive it.

Quinoa: Benefits & Varieties (Red, White, Black)

Quinoa is a nutritional powerhouse! I usually use white quinoa because it cooks quickly and has a mild flavour. But feel free to experiment with red or black quinoa for a nuttier taste and slightly different texture.

Green Chutney: The Heart of the Marinade – Regional Variations

Green chutney is a staple in Indian cooking, and every family has their own version! This one is fairly standard, but you can adjust the amount of green chilli to your liking. Some people also add a little ginger or garlic for extra zing.

Carrom Seeds (Ajwain): Digestive Benefits & Flavor Profile

Don’t skip the carrom seeds! They add a lovely, slightly peppery flavour and are known for their digestive properties. They’re especially helpful after a meal.

Pomegranate: Seasonal Availability & Selecting the Best

Pomegranate seeds add a beautiful burst of sweetness and colour. Look for a pomegranate that feels heavy for its size – that means it’s juicy!

Rocket Leaves (Arugula): Peppery Flavor & Nutritional Value

Rocket leaves (also known as arugula) bring a lovely peppery bite to the salad. If you’re not a fan, you can substitute with spinach or mixed greens.

Olive Oil: Extra Virgin vs. Regular – Which to Use?

I always reach for extra virgin olive oil for salads – it has a richer flavour and more health benefits. But regular olive oil will work just fine too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Paneer: In a bowl, combine the paneer cubes with the green chutney, yogurt, carrom seeds, and salt. Give it a good mix and let it sit for 20-30 minutes. This allows the flavours to really penetrate the paneer.
2. Cook the Quinoa: Rinse the quinoa under cold water. Then, boil it in water (about 1 cup of water for ½ cup of quinoa) for 15 minutes, or until it’s fluffy and the water is absorbed. Once cooked, fluff with a fork and let it cool.
3. Grill the Paneer: Heat a lightly oiled pan over medium heat. Skewer the marinated paneer and grill it until it’s golden brown on all sides. You want those lovely grill marks!
4. Make the Dressing: In a small jar, shake together the olive oil, lemon juice, pink salt, sea salt, chili flakes, and ginger. Give it a good shake until everything is well combined.
5. Assemble the Salad: In a large bowl, combine the cooked quinoa, rocket leaves, cherry tomatoes, pomegranate seeds, and grilled paneer.
6. Dress & Serve: Drizzle the dressing over the salad and toss gently to combine. Serve warm or chilled – it’s delicious either way!

Expert Tips

A few little things to elevate your salad game:

Achieving the Perfect Paneer Grill Marks

Make sure your pan is hot enough before adding the paneer. Don’t overcrowd the pan – grill in batches if necessary.

Making the Green Chutney: Consistency & Spice Level

Adjust the amount of green chilli to control the spice level. For a smoother chutney, you can blend it with a little water.

Fluffing Quinoa: Avoiding Stickiness

Rinsing the quinoa before cooking helps remove the saponins, which can make it taste bitter and sticky.

Assembling the Salad: Layering for Flavor & Texture

Don’t overdress the salad – you want the flavours of the individual ingredients to shine through.

Variations

Let’s get creative!

Vegan Paneer Quinoa Salad (Tofu Substitution)

Swap the paneer for firm or extra-firm tofu, pressed to remove excess water and marinated in the same green chutney.

Gluten-Free Confirmation

This recipe is naturally gluten-free! Just double-check the labels of your ingredients to be sure.

Spice Level Adjustment: Mild, Medium, Hot

Reduce or omit the green chilli and red chili flakes for a milder salad. Add more for a fiery kick!

Festival Adaptation: Navratri-Friendly Version (Using permitted ingredients)

During Navratri, you can skip the onion and garlic in the green chutney and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This salad is fantastic on its own, but it also pairs well with:

• A side of raita (yogurt dip)
• Warm naan bread
• A light curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but it will still taste good the next day.

FAQs

Got questions? I’ve got answers!

Is this salad best served warm or cold?

Honestly, both! Warm, the flavours are a bit more vibrant. Cold, it’s super refreshing. It’s up to you!

Can I make the green chutney ahead of time? How long will it keep?

Yes, absolutely! You can make the green chutney up to 3 days in advance and store it in an airtight container in the refrigerator.

What is a good substitute for pomegranate if it’s not in season?

Dried cranberries or chopped apples can add a similar sweetness and texture.

Can I use a different grain instead of quinoa?

Sure! Brown rice, couscous, or farro would all work well.

How can I adjust the salt levels in this recipe?

Start with the recommended amount of salt and then taste and adjust as needed. Remember, you can always add more, but you can’t take it away!

Is paneer a good source of protein?

Yes! Paneer is a fantastic source of protein, making this salad a really satisfying and nutritious meal.