PREPARATION

1. Heat 1 teaspoon olive oil in a pan, add 200 grams washed quinoa and mix it well.
2. Cook for 3 - 5 minutes on medium heat.
3. Add 400 milliliters water and mix it well.
4. Bring it to a boil.
5. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
6. Cover it with lid and cook for about 15 minutes on medium heat.
7. Open the lid and give it a nice stir.
8. Remove it from heat and allow it to cool for about 10 minutes.
9. Heat 1 teaspoon olive oil in a another pan, add 200 grams shrimps and mix it well.
10. Cook for 3 - 5 minutes on medium heat or until it turns golden brown in color.
11. Then, add 135 grams sweet corns and mix it well.
12. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Remove it from heat and allow it to cool for about 10 minutes.
15. In a bowl, add 2 tablespoons olive oil, 2 tablespoons lemon juice, 1/4 teaspoon cayenne pepper, 1/2 teaspoon cumin powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
16. In a mixing bowl, add cooked quinoa, cooked shrimps & sweet corns, 70 grams onions, 120 grams tomato, 160 grams avocado, 1 tablespoon jalapenos, 5 grams coriander, prepared dressing and mix it well.
17. Serve.

Paneer & Corn Chatpata Salad

Servings - 2 - 3

INGREDIENTSOil - 20 milliliters
Paneer - 400 grams
Boiled sweet corns - 190 grams
Boiled potatoes - 200 grams
Tomato - 150 grams
Spring onions - 40 grams
Green chili - 1 teaspoon
Salt - 1 teaspoon
Chaat masala - 1 1/2 teaspoons
Coriander - 1 tablespoon
Lemon juice - 2 tablespoons