Gluten-Free Palak Paneer with Quinoa

Instructions

1. 1Measure the 1 cup of Quinoa into a fine-mesh sieve and rinse it under cold running water for 30 seconds. Place the rinsed 1 cup of Quinoa in a medium saucepan with 2 cups of water and 1 teaspoon of Salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let it stand, covered, for 5 minutes.
2. 2While the quinoa cooks, prepare the palak paneer. Cut the about 450 g of Paneer into 2.54 cm cubes. Finely chop the 1 medium Onion. Finely chop the 1 medium Tomatoes. Wash the about 450 g of Spinach thoroughly.
3. 3Heat the 2 tablespoons of Oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the chopped 1 medium Onion and cook, stirring occasionally, for 5-7 minutes, or until it is golden brown and softened.
4. 4Add the 1 tablespoon of Ginger-Garlic Paste to the skillet and cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the chopped 1 medium Tomatoes to the skillet and cook, stirring occasionally, for 5 minutes, or until they have softened and started to break down.
6. 6Add the about 450 g of Spinach to the skillet. It will seem like a lot, but it will wilt down. Cook, stirring occasionally, for 3-5 minutes, or until the spinach is completely wilted.
7. 7Stir in the 1 teaspoon of Garam Masala, 1/2 teaspoon of Turmeric Powder, 1 teaspoon of Cumin Powder, and the 2.54 cm cubes of about 450 g Paneer. Mix everything gently to combine.
8. 8Pour in the 1/2 cup of Heavy Cream and stir to incorporate. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly and the paneer is heated through. Do not boil.
9. 9Serve the Palak Paneer hot alongside the cooked 1 cup of Quinoa.