Total Time: 27 minutes
Preparation Time: 7 minutes
Cooking Time: 20 minutes
Serve: 2
For Chickpea marinade
Ingredients:
- 1 cup chickpeas
- 1 teaspoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin powder
- salt to taste
For Paneer
- 1 cup paneer
- 1/2 teaspoon turmeric
- 1 teaspoon chili powder
- 1 tablespoon yogurt
- salt to taste
For Other Ingredients
- 1/2 cup soybeans
- 6 florets broccoli
- 1 zucchini sliced
- 1 cup quinoa
- 1/2 freshly chopped parsley
- freshly crushed salt and pepper to taste
Instructions:
- Boil Quinoa for about 10 minutes, Broccoli for 2 minutes and soybeans for 5 minutes. Once everything is boiled and ready, keep it on the side in separate bowls.
- In chickpea, add olive oil, salt, cumin powder, and chili powder mix well together and roast for 5 to 10 minutes on medium flame on the stove.
- For the paneer, add yogurt, chili powder, salt, turmeric, mix everything, keep for half an hour and then grill them.
- Take a flat skillet and take zucchini sliced and add salt and peppers and grill them on both sides.
- Once everything is done, take a bowl, add quinoa, broccoli, soybeans, chickpeas, paneer, zucchini and parsley.
Server without adding any dressing to enjoy their natural flavors.
