In the press — The Cardiac Clinic

By: The Cardiac Clinic  06-Dec-2011

1 cup of Quinoa + 2 cups of water (absorption method)
3 cups of roast vegetables (red onion, kumera, pumpkin etc)
1 pack of feta cheese chopped
1/2 cup of chopped parsley
juice of 1 lemon
juice of 1 lime
salt and pepper.
Cook quinoa, roast vegetables and once cool combine. Add feta, parsley, lemon, lime, salt and pepper and enjoy!

What is Quinoa? Quinoa (pronounced ‘ki’—‘nwa’) is a member of the grass family – so not a true grain or cereal – and is closely related to spinach. It is grown for its edible seeds and is often mistaken for a grain food. Quinoa has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Quinoa contains a balanced set of essential amino acids, making it a complete protein source, which is unusual among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. You can buy it in the supermarket – try the red quinoa. This delicious (and nutritious) recipe was supplied by our marketing and branding guru Angela.


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In the press — The Cardiac Clinic — Page 2

We often have very little time to sit back and smell the roses and even when we do our minds are full of information. Tweet Life is busy these days.