I recently discovered chia seeds, when my Instagram feed started showing dozen of fruity and colorful chia seeds pudding. I love the recipe, but turns out you can do much more with chia!
This recipe idea came from a magazine, then I adjusted it with my favorite veggies, and an extra crunchy touch with the almonds. Create your own!
Ingredients (4 servings)
- 2 red bell peppers
- 1 eggplant
- 1 zucchini
- 300 gr cherry tomatoes
- 1 shallot, chopped
- 1 spring onion
- 2 tbsp chia seeds
- 50 gr almonds
- Salt and pepper to taste
- Wash the peppers, eggplant and zucchini and cut them in cubes. Cut the cherry tomatoes in half and set aside.
- In a wok, cook the chopped shallot with a drizzle of olive oil, until brown. Add the vegetables and cook over medium heat until soft, it will wake approximately 15 minutes.
- Chop the almonds and toast them in a little nonstick pan, you won’t need any oil. Set them aside, then toast the chia seeds for 2-3 minutes and add them to wok as soon a they are ready.
- Serve the vegetables in 4 portions and top each dish with chopped spring onions and toasted almonds.
TIPS: Prepare this as a tasty side dish, or serve it with white rice to make it a main dish. Do you prepare your lunch box? Cook it the day before and store it in a tupperware with rice or noodles.
Have you tried it? Do you have any suggestions? Leave your comment!