Padrón pepper, paneer, carrot and quinoa salad in a teriyaki dressing

4
30 minutes

Ingredients

Quinoa, paneer and quinoa salad

  • 150g of quinoa, cooked per packet instructions
  • 200g of paneer, cut into cubes
  • 150g of Padrón peppers
  • 4 spring onions, chopped
  • 75g of bulgur wheat, cooked per packet instructions
  • 3 carrots, julienned

Teriyaki sauce

  • 80ml of light soy sauce
  • 80ml of rice wine vinegar
  • 5 tbsp of agave nectar
  • 2 garlic cloves
  • 1 tsp ginger, minced

Method

1
Combine all of the ingredients for the teriyaki sauce in a saucepan and gently simmer for 10-15 minutes until it thickens. Allow to cool
2
Gently fry the Padrón peppers and paneer in a non-stick frying pan with 1 tbsp of oil until the peppers are blistered and paneer is golden brown
3
In a large bowl, combine the quinoa, bulgur wheat, spring onions, and carrots and then add the peppers and paneer. Toss all of the ingredients together before pouring in the teriyaki dressing and mixing gently, ensuring there is even coverage