Coriander and lime paneer kebabs recipe with quinoa salad

Ingredients

• 160 g/2 cups fresh coriander
• Zest and juice of two zingy limes
• 5 green chillies
• 2 large cloves garlic
• 40 g/¼ cup cashews, boiled
• 1 ½ tsp salt
• 2 tsp sugar
• ¼ cup olive oil
• ½ cup water
• 560 g/2 cups paneer, cubed
• 1 cup quinoa
• 2 cups hot water
• 1/2 cup/140g sweetcorn
• 2 tomatoes, de-seeded and chopped
• ¼ cup fresh coriander, chopped
• Salt to taste
• 3 tbsp olive oil
• 1 tsp black pepper
• Zest and juice of 1 lime