In this video, Chef Ann shows you how to make an easy dinner at home or meal while camping.


Grilled Vegetable Kebabs Over Quinoa

Serves 4-6

1/2 cup extra virgin olive oil

1/4 cup natural soy sauce

1/4 cup orange juice

2 tablespoons Dijon mustard

4 cloves garlic, peeled and crushed

Fresh ground black pepper

Dash hot sauce

4 large portobello mushrooms, stemmed, cut into 1-inch pieces

1 zucchini, cut in half lengthwise, then into ½-inch slices

1 yellow squash, cut in half lengthwise, then into ½-inch slices

12 cherry tomatoes

Twelve (8-inch) skewers for kabobs, soaked in water for 20 minutes

  1. Whisk olive oil, soy sauce, orange juice, mustard, garlic, black pepper, and hot sauce in a large bowl. 
  2. Add portobello mushrooms, zucchini, yellow squash, and cherry tomatoes. Let marinate at room temperature for 30 minutes, stirring occasionally to evenly cover vegetables.
  3. Preheat grill.
  4. Skewer vegetables onto pre-soaked wooden skewers in this order: mushroom, zucchini, mushroom, yellow squash, cherry tomato.
  5. Grill skewers for a few minutes on each side until grill marks form and vegetables are tender. 

1 cup quinoa, rinsed 

1 1/2 cups water

1/2 teaspoon sea salt

  1. In a small pot, combine quinoa, water, and salt. Cover and heat over high flame until it starts to simmer. Lower heat and cook until all water is absorbed, about 15 minutes.
  2. Remove from heat . Let pot sit, covered for a few minutes.
  3. Fluff with fork and serve.

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