Hey there Niblers
As promised, here’s what your February dish from the calendar could look like. This month we have the Roast Vegetable Quinoa Bowl – one of my go-to recipes when I gave no thought to dinner for my family, and 6 o’clock has snuck up on me, and I have to put on my industrial-strength headphones to drown out the whining (and my son gets grumpy around then too!).
If you didn’t grab a Seasons’ Eatings calendar before, it’s not too late! We still have a few copies of the calendar (email if you want one of those to magically appear in your letterbox – and what a pleasant surprise that would be – who gets actual MAIL these days?!). OR….if calendars are not your bag, baby, or you already have an overabundance of the 2015 variety, we’re going to have the remaining stock trimmed to make them into mini recipe-books! This was always the cunning plan – if you’re keen on one of those, click here. We have limited stock, and they’ll be available later this week.
One thought I had about this recipe is that the quantities in the calendar serve 3 – 4 as a side dish. If you want to make it your main, I’d make 1.5 times the recipe or even double it – any leftovers are delish for lunch the next day.
I’ve given you two options here – the one above is the recipe from the Seasons’ Eatings calendar, and the one below shows what it looked like when I used roast pumpkin, red pepper and asparagus instead of the summer veges (and I used a quinoa/red rice blend here). May the quinoa force be with you!
