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Instead of rice, use two grains which are high in protein. Whole grain barley is rich in vitamins, minerals and amino acids essential for our health, and is high in fibre. Quinoa’s high protein content is accompanied by a great nutty flavour.
SERVES 4 AS A MAIN COURSE, OR 6 AS A STARTER
100g quinoa, rinsed under cool running water, and drained 1 litre vegetable stock
100g barley, soaked overnight
50g borlotti beans (use fresh if available, canned if not.)
1/4 head purple cauliflower (white cauliflower is fine too)
1 tablespoon extra virgin olive oil
1 red pepper, finely chopped
1 yellow pepper, finely chopped
1 carrot, finely chopped
30g unsalted macadamia nuts, toasted, and finely chopped Salt and pepper to taste
DIRECTIONS
This dish can be served warm as a main course or cold as a salad.