Preparation

• 1.

  In a mixing bowl, combine yogurt, ginger-garlic paste, tandoori masala, red chili powder, lemon juice, oil, salt, and pepper to create the marinade.

• 2.

  Add the paneer cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

• 3.

  While the paneer is marinating, rinse the quinoa under cold water. In a saucepan, bring 2 cups of water to a boil, add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork and set aside to cool.

• 4.

  Preheat a grill or grill pan over medium-high heat. Thread the marinated paneer, bell pepper, and red onion onto skewers.

• 5.

  Grill the skewers for about 10-15 minutes, turning occasionally, until the paneer is golden brown and slightly charred.

• 6.

  In a large bowl, combine cooked quinoa, cucumber, tomato, and fresh coriander. Drizzle with olive oil and season with salt and pepper.

• 7.

  Serve the grilled paneer tikka hot alongside the refreshing quinoa salad.