Rinse 100 grams of quinoa thoroughly under cold water and drain. In a saucepan, bring 250 ml of water to a boil, add the rinsed quinoa, and cook on low heat for 15-20 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork and let it cool.
In a large mixing bowl, combine 200 grams of chopped lettuce (preferably Romaine or Iceberg), 1 diced cucumber, 1 diced tomato, 1 finely chopped onion, and 50 grams of crumbled paneer or feta cheese.
In a small bowl, prepare the dressing by whisking together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of honey, 1/2 teaspoon of black pepper, and salt to taste.
Add the cooled quinoa to the lettuce mixture and toss gently. Drizzle the dressing over the salad and mix well. Refrigerate for at least 30 minutes to allow the flavors to meld.
Before serving, garnish with a handful of chopped fresh coriander leaves and a sprinkle of roasted sunflower seeds or pumpkin seeds.