Creamy Paneer and Vegetable Quinoa Salad

1.Preheat the oven to 400°F (200°C).

2.Place diced carrots and capsicum on a baking sheet, drizzle with 1/2 tablespoon olive oil, season with salt and pepper, and toss to coat evenly. Roast in the preheated oven for 20 minutes or until tender and slightly caramelized, stirring halfway through.

3.While vegetables roast, bring 2 cups of water to a boil in a medium saucepan. Add rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

4.Heat the remaining 1/2 tablespoon olive oil in a non-stick skillet over medium heat. Add paneer cubes and sauté for 5-7 minutes, turning occasionally, until golden brown on all sides. Remove from heat and set aside.

5.In a small bowl, whisk together Greek yogurt, lemon juice, honey, minced garlic, ground cumin, salt, and black pepper to create the tangy dressing.

6.In a large mixing bowl, combine the cooked quinoa, roasted carrots and capsicum, and sautéed paneer. Pour the dressing over the mixture and gently toss until everything is evenly coated.

7.Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

8.Garnish with chopped fresh cilantro if using, and serve chilled or at room temperature.