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Nor'West News: February 11, 2020

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NOR’WEST NEWS Latest Canterbury news at starnews.co.nz<br />

Tuesday <strong>February</strong> <strong>11</strong> <strong>2020</strong> <strong>11</strong><br />

Tasty Bites<br />

Introduce colour palletes to your palate<br />

If you’re bored of a basic<br />

green salad, here’s a hearty<br />

variation that includes cooked<br />

quinoa for added protein and<br />

fibre. It’s vegan and glutenfree,<br />

and for just 331 calories,<br />

each delicious bowl offers 13<br />

grams of protein and seven<br />

grams of fibre<br />

COLOURFUL:<br />

A sesame ginger<br />

quinoa salad.<br />

Sesame Ginger Quinoa<br />

Salad<br />

Ingredients<br />

1 cup quinoa, rinsed<br />

2 cups water<br />

¼ tsp salt<br />

1½ cups shelled frozen edamame<br />

3 medium carrots, peeled and<br />

diced<br />

½ yellow pepper, diced<br />

½ red pepper, diced<br />

1 cup red cabbage, chopped<br />

2 Tbsp sesame oil<br />

2 Tbsp rice vinegar<br />

3 tsp fresh ginger, finely minced<br />

1 Tbsp sesame seeds<br />

Directions<br />

Place the quinoa, water, and<br />

salt in a covered pot. Heat on<br />

high until it boils, lower the heat<br />

to low, and cook for about 15min<br />

or until the quinoa is soft and the<br />

water absorbed.<br />

Pour the quinoa into a<br />

medium-sized bowl, and mix<br />

in the frozen edamame, carrots,<br />

peppers, and cabbage.<br />

In a small bowl, make the<br />

dressing by mixing the sesame oil,<br />

rice vinegar, minced ginger, and<br />

sesame seeds.<br />

Pour the dressing over the<br />

FLAVOUR:<br />

Rainbow Israeli<br />

salad.<br />

quinoa and veggies, and mix<br />

thoroughly. Enjoy immediately,<br />

or store in a covered container for<br />

later.<br />

Try this colourful vegan side<br />

dish from Israel. So easy,<br />

pretty, and flavourful!<br />

Rainbow Israeli Salad<br />

Ingredients<br />

½ small red cabbage, shredded in<br />

small pieces<br />

3 small ripe tomatoes, diced<br />

1 yellow capsicum, seeded, diced<br />

½ cucumber, diced, with skin on<br />

120g small white button<br />

mushrooms, sliced<br />

¾ cup pitted Kalamata olives<br />

3 Tbsp fresh lemon juice<br />

2 Tbsp olive oil<br />

¼ tsp salt, or more to taste<br />

Directions<br />

Combine all vegetables in a<br />

large mixing bowl and mix well.<br />

In a small mixing bowl, combine<br />

lemon juice, olive oil and salt.<br />

Pour over the chopped vegetables<br />

and mix well. Serve.<br />

NZ Diploma in Software Development<br />

incorporating<br />

NZ Diploma in Web Development & Design<br />

• Web Development<br />

• IT Support<br />

• Database Design and Integration<br />

• Object oriented Programming<br />

• Mobile App Development<br />

• Advanced Web Development<br />

2 years<br />

1 year<br />

Champion Freight recently expanded operations, developing inhouse<br />

software solutions for clients to enhance and improve logistics services. It<br />

signals an exciting new era for the company, embracing technology<br />

through recruitment and staff development.<br />

Citing Vision College’s strong reputation for academic excellence and<br />

digital expertise, we sought their assistance to appoint a proficient<br />

developer from a range of IT enrolments. This led to the successful<br />

appointment of Elliott who was an undergraduate student at the time.<br />

Working together to facilitate a path to graduation through on-the-job<br />

experience, we were thoroughly impressed with the proactive assistance<br />

provided by Vision College. Elliott’s broad technical knowledge and ability<br />

to adapt quickly to the role is a testament to the quality of tertiary<br />

education provided and we look forward to repeating the process in the<br />

future as operations expand.<br />

Elliot<br />

Currently studying:<br />

NZ Diploma in Web<br />

Development and Design<br />

-Evan O’Donoghue<br />

Champion Frieght

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