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Padrón pepper, paneer, carrot and quinoa salad in a teriyaki dressing

by Deena Kakaya
Padrón pepper, paneer, carrot and quinoa salad in a teriyaki dressing

Padrón pepper, paneer, carrot and quinoa salad in a teriyaki dressing

PT30M

Why not try?

Now for this recipe of delicate and mellow Padron peppers, succulent paneer, carrot and that low GI and high iron grain of quinoa. I have probably mentioned that I always have carrots in the fridge that are permanently in the at-risk status (at risk of going limp). But look at the colour they give the salad, and they work so well with spring onions and Padrón peppers, which are one of my recent foodie best friends for being so easy, addictive and darn tasty. I have dressed the salad in homemade teriyaki sauce, though dark and bold it made my home smell lovely as it simmered away.

Ingredients

Metric

Imperial

1
Combine all of the ingredients for the teriyaki sauce in a saucepan and gently simmer for 10-15 minutes until it thickens. Allow to cool
2
Gently fry the Padrón peppers and paneer in a non-stick frying pan with 1 tbsp of oil until the peppers are blistered and paneer is golden brown
3
In a large bowl, combine the quinoa, bulgur wheat, spring onions, and carrots and then add the peppers and paneer. Toss all of the ingredients together before pouring in the teriyaki dressing and mixing gently, ensuring there is even coverage
 

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