BABY CORN MUSHROOM CHERRY TOMATOES ON SKEWER WITH STEAMED QUINOA
Prep Time: 15 minutes
Marinating Time: 30 Min
Cooking Time: 30 min
8-10 Baby corn, cut in to half
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)
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.