Boil the milk for 5 minutes on low flame and add salt, Chili flakes, and mixed herbs, and mix properly using a ladle.

Now, lower the flame and add lemon juice to curdle the milk and switch the flame off after curdling starts.

Wait till the temperature drops and discard the water from the curdled milk.

Take the curdled milk over a piece of cheesecloth and tie all the ends, and put a piece of weight over the same for 10 minutes.

After 10 minutes, remove the weight and, after opening the cloth, cut the paneer into pieces for further use.

Wash Quinoa and start boiling the same in a medium flame with 2 cups of water after covering the pan with a lid till all the water is absorbed and the quinoa is cooked properly.

In a pan, heat Olive oil and sauté the Paneer lightly.

Start frying the veggies in the remaining oil for 5-6 minutes or till the veggies soften.

Add salt, chili flakes, and mix properly.

Add boiled quinoa and mix thoroughly and cover the pan with a lid, and cook on low flame for 5 minutes.

Open the lid and mix the spice-infused Paneer chunks and serve Quinoa Pulao with spice-infused Paneer hot.