Tandoori Quinoa Power Bowl Recipe

About this recipe

This Tandoori Quinoa Power Bowl is a wholesome and nutritious meal packed with the bold flavors of Indian spices. Featuring fluffy quinoa, smoky tandoori-marinated paneer, and vibrant, fresh vegetables, this dish is perfect for a post-workout lunch or a healthy indulgence. The tangy yogurt-based dressing provides a creamy contrast to the spiced components, while a sprinkle of fresh herbs adds a refreshing finish. Designed for fitness enthusiasts, this meal is high in protein, fiber, and essential nutrients, making it a satisfying and energizing choice for your midday meal.

Ingredients

• 100 g Quinoa
• 200 g Paneer
• - Baby Tomatoes
• 250 g Cucumber
• 1 kg Bell Peppers
• 500 g Capsicum Green
• 200 g Dahi
• - Tandoori Seasoning 50g
• 20 g Turmeric Powder
• 100 g Red Chili Powder
• 50 g Cumin Powder
• 250 ml Olive Oil
• 100 g Salt
• 100 g Coriander Leaves
• 100 g Lemon

Instructions

1. 1. Rinse the quinoa thoroughly and cook it in a pot according to package instructions until tender, then fluff with a fork and set aside.
2. 2. In a mixing bowl, combine cubed paneer with tandoori masala, turmeric powder, red chili powder, cumin powder, and 1 tablespoon of yogurt. Mix well to coat the paneer evenly and let it marinate for 15-20 minutes.
3. 3. Heat olive oil in a non-stick pan over medium heat and sauté the marinated paneer cubes for 4-5 minutes until golden brown and slightly crisp. Remove from heat and set aside.
4. 4. Prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, and chopping the bell peppers into bite-sized pieces.
5. 5. In a serving bowl, layer the cooked quinoa as the base, then top with sautéed paneer, cherry tomatoes, cucumber, and bell peppers.
6. 6. In a small bowl, whisk together the remaining yogurt, lemon juice, and a pinch of salt to create a tangy dressing.
7. 7. Drizzle the yogurt dressing over the assembled bowl, sprinkle with fresh coriander, and serve immediately for a vibrant and nutritious meal.