Butternut Squash, Sugar Snap Pea, Red Pepper, and Tofu Medley with Chia Seed Vinaigrette
Simple to make and stuffed with taste, this colourful vegetable medley will be loved as an appetizer, aspect dish, and even gentle foremost when served atop udon noodles.
See different associated recipes in Chewing on Chia Seeds
Yield: Four (6-ounce) servings or 6 (Four-ounce) servings
Prep time: 40 minutes
Shelf life: greatest in 1 to 2 days
For the French dressing:
1 teaspoon chia seeds
three tablespoons water
2 tablespoons freshly squeezed lime juice
1 tablespoon rice vinegar
2 teaspoons honey
1½ teaspoons finely grated contemporary ginger
three tablespoons toasted sesame oil
For the vegetable medley:
1 teaspoon vegetable oil
eight ounces butternut squash, reduce into ½-inch cubes
5 ounces sugar snap peas, blanched till crisp-tender
5 ounces extra-firm tofu, reduce into ¼-inch cubes
three ounces diced purple bell pepper
2 scallions, together with inexperienced elements, thinly sliced, plus 1 sliced scallion for garnish
2 tablespoons julienned basil leaves
- In a small bowl, mix the chia seeds and water; put aside for 20 to 30 minutes to melt. As soon as the seeds are mushy, scrape them into the jar of an electrical blender. Add the lime juice, rice vinegar, honey, ginger, and sesame oil. Puree till clean. Season to style with salt.
- Whereas the seeds are soaking: In a big skillet over medium-high, warmth the oil. Stir within the squash and saute till frivolously coloured on all sides, turning continuously, about 5 minutes. Take away, cowl, and put aside till tender. Let cool.
- In a big bowl, mix squash, sugar snap peas, tofu, bell pepper, and the two scallions. Pour on the French dressing and toss. Add the basil leaves, toss once more, sprinkle on the remaining scallion. Season to style with salt and serve.