Baked Quinoa and Vegetable with Paneer Cheese

Luscious lightly fried cubes of paneer cheese proves to be an ideal accompaniment to nutty quinoa baked with mixed vegetables and tangy tomatoes. Included are some aromatic spices and hot chili pepper for a bit of warming heat. I usually keep my dairy consumption to a minimum, but there are times when the craving for paneer becomes too much to resist. And if I make a paneer dish, I always must invite my best friend Basil for dinner, as it is one of his favorites. It turned out to be a satisfying, filling and nourishing meal that I will be sure to make again.

Next time I make this dish, I think I will stir in a bit of lemon juice at the end of the cooking time to add a bit more zest to the dish.

Baked Quinoa and Vegetable with Paneer Cheese

Recipe by Lisa Turner Cuisine: Indian Published on December 12, 2017 Fragrant spiced baked quinoa and vegetables served with fried pieces of paneer cheese Print this recipe Ingredients: 2 tablespoons coconut oil, divided 1 medium onion, finely chopped 1-inch piece fresh ginger, minced or grated 2 cloves garlic, minced or crushed 1 large carrot, diced 1 celery stalk, finely chopped 2 jalapeños, seeded and finely chopped small handful of dried curry leaves, crumbled 1/2 cup uncooked quinoa, rinsed 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 to 1/2 teaspoon cayenne, to taste 1 14 oz (400 mL) can diced tomatoes 2 tablespoons tomato paste 3/4 cup hot water 14 oz (400 g) paneer cheese, cut into 1 inch cubes 1 teaspoon sea salt, or to taste handful of fresh cilantro, trimmed and finely chopped Instructions: Lightly grease a large casserole dish with oil. Set aside. In a medium-large pot, Heat 1 tablespoon of the coconut oil in a large saucepan over medium heat. Add the onion and stir for 5 minutes to soften. Add the ginger, garlic, carrot, celery, jalapeños and curry leaves, and stir for another few minutes. Now add the spices and quinoa, and stir for another few minutes. Add the diced tomatoes, tomato paste and hot water, and let simmer for 3 to 4 minutes. Transfer the mixture to the prepared casserole dish, cover with foil, and bake in a preheated 375° oven for 30 minutes. If the quinoa seems too dry, add a bit of extra water near the end of the cooking time. While the quinoa is cooking, heat the remaining 1 tablespoon of coconut oil in a large non-stick frying pan over medium heat. Toss in the paneer cubes and cook for 5 minutes, turning often, until browned. Remove with a slotted spoon and drain on paper towel if there is any excess oil. When the quinoa has cooked, fold in the salt and fresh cilantro. Serve hot scattered with paneer cheese cubes. If there are leftovers, the dish will thicken as it sits, so just stir in more water and reheat in the oven or in a frying pan. Makes 4 to 5 servings

Other quinoa recipes from Lisa's Vegetarian Kitchen:
Baked Quinoa Falafel Bites
Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes
Curried Quinoa and Wild Rice Savory Cakes
Chickpea Quinoa Pumpkin Burgers