Red Quinoa and Paneer Asian Fusion Recipe

Name: Red Quinoa and Paneer Asian Fusion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3- 1/2 cups Cooked Red Quinoa; 3 Tablespoons Olive Oil; 1 Tablespoon Dried Garlic; 1 cup Yellow Onions, Finely Chopped; 1 cup Green Peppers (finely Chopped); 2 cups Broccoli Florets; 2 cups Frozen Peas And Carrots, Chopped; 2 Tablespoons Turmeric Powder; 3 cups Paneer, Chopped; 1 teaspoon Paprika; 1 teaspoon Mango Powder; 1/2 teaspoons Salt; 2 teaspoons Tajin Seasoning; 4 teaspoons Asian Sweet Ginger Galic Seasoning; 6 whole Hot Chilli Peppers

Servings: persons

3- 1/2 cups Cooked Red Quinoa
3 Tablespoons Olive Oil
1 Tablespoon Dried Garlic
1 cup Yellow Onions, Finely Chopped
1 cup Green Peppers (finely Chopped)
2 cups Broccoli Florets
2 cups Frozen Peas And Carrots, Chopped
2 Tablespoons Turmeric Powder
3 cups Paneer, Chopped
1 teaspoon Paprika
1 teaspoon Mango Powder
1/2 teaspoons Salt
2 teaspoons Tajin Seasoning
4 teaspoons Asian Sweet Ginger Galic Seasoning
6 whole Hot Chilli Peppers

1
Cook quinoa as per instructions on the package.
2
Heat oil in a wok over medium heat and add garlic to it.
3
As soon as garlic starts to change color, add onions and saute until translucent.
4
Add green peppers and broccoli.
5
Cover and cook over medium heat until the veggies are soft but crunchy.
6
Add peas and carrots, and turmeric powder.
7
Mix well and cook for 12 minutes.
8
Toss in paneer and mix well until all the paneer pieces are properly coated with the turmeric powder.
9
Add rest of the seasonings/spices in the wok and mix well.
10
Cover and cook for 34 minutes.
11
Add the red quinoa and mix well.
12
Toss in the chilli peppers, cover and cook for another 57 minutes in a low flame.
13
Turn off the heat and serve hot.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3- 1/2 cups Cooked Red Quinoa, 3 Tablespoons Olive Oil, 1 Tablespoon Dried Garlic, 1 cup Yellow Onions, Finely Chopped, and more.

Yes, Red Quinoa and Paneer Asian Fusion falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Quinoa and Paneer Asian Fusion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions