Spinach paneer with quinoa and naan

Vegetarian

4 Servings, 710 Calories/Serving

30 - 40 Minutes

This classic Indian comfort food is rich in protein; first it’s studded with paneer, an Indian cow’s milk cheese, that’s piled onto steamed quinoa stirred with chickpeas. For a creamy finish, Chef Justine dollops the paneer with Greek yogurt before serving.

Ingredients

  • 1 cup rainbow quinoa
  • 2 naan
  • 7 ounces paneer
  • Peeled fresh garlic
  • Fresh ginger
  • 1 lemon
  • ½ teaspoon Marash chile flakes (optional)
  • ½ pound baby spinach
  • 1 cup cooked chickpeas
  • Fresh flat-leaf parsley
  • 2 tablespoons roasted almonds
  • ¼ cup fried shallots (contain soy)
  • ½ cup Greek yogurt

Instructions

1

Cook the quinoa

Heat the oven to 350ºF.
  • In a fine-mesh strainer, rinse the quinoa.
In a medium sauce pot, combine the quinoa and 2 cups lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the quinoa cooks, prepare the naan.

2

Toast the naan

On a sheet pan, lay the naan side by side and heat in the oven until warm, 8 to 10 minutes. Transfer to a cutting board and cut or tear the naan in half or into smaller pieces, if desired.
While the naan toasts, make the spinach paneer.

3

Brown the paneer; cook the spinach

  • Cut the paneer into ½-inch cubes.
  • Finely chop, press, or grate enough garlic to measure 1 tablespoon.
  • Grate or peel and finely chop the ginger.
  • Juice the lemon; set aside half for the quinoa.
In a large frying pan over high heat, warm 1 tablespoon oil until hot but not smoking. Add the paneer, reduce the heat to medium, and cook, turning once, until golden brown, 2 to 3 minutes per side. Transfer to a plate.
In the same pan, warm 2 to 3 teaspoons oil over medium heat until hot but not smoking. Stir in the garlic, ginger, and as much Marash chile as you like and cook until fragrant, about 1 minute. Stir in the spinach and half the lemon juice and cook until the spinach wilts, about 1 minute. Remove from the heat, gently stir in the paneer, and season to taste with salt and pepper.

4

Finish the quinoa

  • Rinse the chickpeas.
  • Strip the parsley leaves from the stems; coarsely tear the leaves.
  • Coarsely chop the almonds; set aside for garnish.
In a medium bowl, combine the quinoa, chickpeas, parsley, fried shallots, remaining lemon juice, and 1 to 2 tablespoons oil and toss to coat. Season to taste with salt and pepper.

5

Serve

Transfer the quinoa to individual bowls and top with the spinach paneer. Garnish with the yogurt and almonds and serve the naan on the side.

Kids can!
  • Rinse the quinoa and chickpeas.
  • Juice the lemon.
  • Strip the parsley leaves from the stems.
  • Dress the quinoa.
  • Serve the meal.

Nutrition per serving: Calories: 710, Protein: 30 g, Total Fat: 34 g, Monounsaturated Fat: 10.5 g, Polyunsaturated Fat: 4 g, Saturated Fat: 12 g, Cholesterol: 55 mg, Carbohydrates: 71 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 580 mg
Contains: tree nuts, wheat, milk, soy

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