BABY CORN MUSHROOM CHERRY TOMATOES ON SKEWER WITH STEAMED QUINOA

BABY CORN MUSHROOM CHERRY TOMATOES ON SKEWER WITH STEAMED QUINOA

Serve: 2

Prep Time: 15 minutes

Marinating Time: 30 Min

Cooking Time: 30 min

INGREDIENTS

DSC_0090

8-10 Baby corn, cut in to half

8-10 Mushrooms

10 Cherry tomatoes

2 tbsp. Grenadine Molasses

1 tbsp. Soya sauce

1 tbsp. Balsamic vinegar

1 tsp. Red Pepper powder

2 tbsp. Basil infused Olive oil

Salt to taste

2 Cups steamed Quinoa

Peanut Chutney for serving (optional)

METHOD

Blanch baby corn and Mushroom in the salted water and cool. Mix soya sauce, Balsamic vinegar and Gredine Molasses with 1 tbsp., Oil in the big mixing bowl. Toss with baby corn, mushrooms, and cherry tomatoes.

Cover and keep it for 20-30 minutes. Arrange all these in the skewer alternatively and brush with oil. Heat a heavy grill pan and grill it for 20 minutes on medium heat or in the oven at 180 deg. Centigrade for 30 minutes.

Serve with on the bed of steamed Quinoa and Peanut Chutney.

Advertisements

One Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s