Chef Vikram Vij joins the Quinoa Project in partnership with Plan Canada. This meatless dish is hearty, healthy and delicious.

Sautéed spinach and tomatoes with quinoa and paneer

Serves: 4-5 people
Total time: 30-40 minutes

Ingredients:

• 1 tbsp canola oil
• 1.5 lbs fresh spinach with stems (3 bunches), washed and chopped in 1/2 inch pieces
• 10 oz paneer (available premade at South Asian grocers)
• 2 cups cooked quinoa (cooked in vegetable stock)
• 2 tbsp chopped garlic
• 1.5 cups chopped tomatoes
• 1 tsp turmeric
• 2 tsp salt
• 1 tbsp ground cumin
• 1/2 tbsp ground coriander
• 5 cloves (optional)
• 1 tsp ground cayenne pepper

Method:

Heat oil in a medium pot over medium heat for 45 seconds, add garlic and sauté for 1 to 2 minutes, or until golden brown.

Stir in the tomatoes and add turmeric, salt, cumin, coriander, cloves and cayenne pepper and sauté for 3 to 4 minutes, or until glistening with oil.

Stir in spinach, paneer and quinoa until the spinach wilts and a saucy consistency is reached.

The paneer may start to crumble, this is normal.

Cover and cook for few more minutes and serve piping hot.

Courtesy Chef Vikram Vij
www.vijs.ca