Plum & spinach salad with quinoa and Paneer
A deliciously fresh salad main meal that tastes of summer and is easy to make. Try this when a meat-free evening meal is on the menu or serve as an accompaniment for a barbecue.
Method
Cut the paneer into slices of approx. 0.8 cm and fry in oil in a hot pan until they form a nice crust.
Cook the quinoa according to the instructions on the packet.
Cut the plums into bite-sized chunks, and set to one side.
Rinse the spinach and let any excess water drip off.
Once the quinoa has finished cooking and been drained, fold the spinach into the hot quinoa.
Mix the olive oil and apple cider vinegar with salt and pour over the quinoa-spinach mixture.
Toss into a large dish and then arrange the plums on top of the salad.
Cut the avocado into thin wedges and add them to the top of the salad together with the olives and the paneer slices.
Serve immediately.
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