Rinse the quinoa and let it sit in water for about 15 minutes before cooking it.
Cook it with salt as per your taste for about 18- 20 minutes until the quinoa has popped open and looks transparent.
For the salad dressing, combine SPRIG Yuzu Extract, lemon juice, olive oil and spices in a bowl.
Bring together the quinoa, paneer/tofu, pomegranate seeds, sweet corn and lettuce.
Add the dressing and give it a good mix before digging into the refreshing salad.