Travel has been on the agenda for some time and it’s been nothing but blissful (albeit a bit chaotic). We did a spontaneous trip to Ranthambore and spotted 8 tigers in total (and ate incredibly well) and thereafter swung by the Jaipur Lit Fest where we mingled with ‘fellow’ authors, and I say this with every bit of humility considering I am just a one-book wonder! Needless to say, I ate well here too, but also had such an incredible knowledge-soaked weekend.
I started the year by making a bunch of resolutions, of which I’ve managed to fail most except for this one – go out there, travel, learn, and take in every bit of knowledge. Considering in the past month I’ve done quite a fair bit of it, I’m at least somewhat successful at keeping my promise!
This recipe is in association with the lovely boys over at Organic Farmers Co. who have come up with this exciting high protein snack – Quinoa Pops in Wasabi flavour. We retail them at Food & Wellness at The House of MG in four cool flavours – Jaggery, Chili Lime, Masala and Wasabi.
For today’s recipe, I sprinkle some of these crunchy crisps on top of grilled baby corn – simple, easy and nutritious in a plate!
- 100g baby corn
- 1/2 tsp salt
- 1/2 tsp pepper
- olive oil
- lemon slices
- handful of Organic Farmers Co. Wasabi Quinoa Pops
- Brush a non-stick skillet with olive oil and place on high heat.
- Add the baby corn with salt and pepper and let them grill for at least 10 minutes, until gently charred and cooked.
- Place the baby corn on a plate, squeeze some lemon and sprinkle the Wasabi Pops on top.
- Eat hot!