Amaranth Paneer Quinoa Salad

Red Amaranth leaves are green and purple colored leaves and are available in Asian grocery stores. The  leaves and the thinner stems are edible .The leaves are usually stir fried or cooked and used in dishes like soups, curries and dal. The leaves taste similar to spinach but have a deeper flavor. It can go well with rice, roti, quinoa etc.

This recipe is made using few main ingredients and can be made ahead of time. It can be served warm and cold with a yogurt dressing. It can be easily made into a vegan dish by substituting paneer with tofu. 

Ingredients:

3 cups Chopped Amaranth leaves; tightly packed

1.5 cups paneer cubed

1 cup dry Quinoa

2 cups water to cook Quinoa

1 tsp garlic powder

2 green chilies chopped

Salt to taste

2 tsp dried Oregano 

1 tbsp Olive oil

1 tbsp minced garlic

2 tbsp grated Carrot 

How to cook Quinoa: 

In a sauce pan, add water and bring it to a boil. Wash dry quinoa in cold water and add it to the boiling water. Cook quinoa until all the water is absorbed. Turn off the flame and cover the sauce pan with the lid and keep it for 5 minutes. Fluff up the quinoa with the fork.

 

How to make the salad:

1. Heat oil in a pan, add minced garlic and green chilies and sauté until the raw smell of the garlic is gone.

2. Add chopped Amaranth leaves and sauté until they are cooked and quantity is reduced.

3. Add paneer cubes and mix them well. 

 

4. Add the cooked quinoa and mix it well with the paneer and amaranth leaves.

5. Add salt, garlic powder and oregano and mix.

6. Garnish the quinoa salad with some grated carrot and top it with a Yogurt Dressing.