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Salsa Verde Paneer Skewers with Quinoa Tabbouleh

This grilled dish pairs paneer cheese, cubed with salsa verde, quinoa and flat-leaf parsley, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
medium
Balanced High satiety Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

34 g Protein
18 g Carbohydrates
50 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 123g paneer cheese, cubed 494 kcal
  • 31g salsa verde 9 kcal
  • 46g quinoa (dry) 55 kcal
  • 123g water 0 kcal
  • 19g flat-leaf parsley, chopped 7 kcal
  • 92g cucumber, diced 14 kcal
  • 8g olive oil 71 kcal
  • 9g lemon juice 3 kcal

Cooking instructions

  1. quinoa (dry)water
    Cook quinoa in simmering water until tender, 12-15 minutes; drain if needed and cool slightly.
  2. quinoa (dry)flat-leaf parsleycucumberolive oillemon juice
    Toss cooked quinoa with parsley, cucumber, olive oil, and lemon juice; season with salt to taste.
  3. paneer cheesesalsa verde
    Thread paneer cubes onto skewers. Brush with salsa verde.
  4. Heat a grill pan or skillet over medium-high heat. Cook skewers 2-3 minutes per side until browned in spots and warmed through.
  5. paneer cheesesalsa verdequinoa (dry)
    Serve paneer skewers alongside quinoa tabbouleh and spoon any extra salsa verde over the top.

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