High-Protein Paneer and Spinach Bowl

In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the paneer cubes and sear for 3-4 minutes, turning occasionally, until golden brown on all sides. Remove the paneer from the skillet and set aside on a plate.

In the same skillet, add the remaining 0.5 tablespoon of olive oil. Add the chopped onion and sauté for 5 minutes until soft and translucent.

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Add the ground cumin, coriander, turmeric, and salt to the skillet, stirring constantly for 30 seconds to toast the spices.

Pour in the crushed tomatoes and let the mixture simmer for 5 minutes until the sauce thickens slightly.

Add the chopped baby spinach to the pan in handfuls, stirring until it wilts completely into the tomato sauce.

Return the seared paneer cubes to the skillet, stirring to coat them in the spinach-tomato sauce. Simmer for 2 minutes, then remove from heat and stir in the garam masala and fresh lemon juice.

Divide the cooked quinoa evenly between two bowls and top each with the warm paneer and spinach mixture.