This is a print preview of "Quinoa Roasted Veggie Mess" recipe.

Quinoa Roasted Veggie Mess Recipe
by Marlow

All over the blogosphere, pumpkin recipes are cropping up. Cinnamon, cloves, allspice; it’s everywhere! And even though fall is my favorite season (what’s not to love?!), I’m not ready to let summer go!

Don’t get me wrong, you can keep your hot and humid days with sporadic thunderstorms. But summer has the best produce hands down and I hold on to fresh tomatoes and okra as if my life depended on them. So you will not be seeing any pumpkin recipes on GHM…at least for a few more days!

Then I spread the veggies out in a single layer on a baking sheet and popped in a 400 degree oven for 30-40 minutes – until the veggies are browned and roasted.

Side note-

How the heck do you keep your baking sheets clean?! All of my baking sheets are darkened and stained; no amount of scrubbing can clean them!

While the veggies roasted, I sliced cherry tomatoes into quarters and then sautéed with two tbsp. of olive oil and two cubes of frozen minced garlic on medium heat:

After about 10 minutes, I added in chunks of al fresco chicken sausage – my love!

BOGO at Harris Teeter until tomorrow!

Tossed in with the tomatoes and 1/4 cup chopped onion:

And left on the burner at medium heat for about 10 minutes.

While all this was cooking, I also prepared 1/3 cup quinoa. And once it was finished, I added that to the sausage/tomato combo and removed from the burner. That way the flavors meld but the quinoa didn’t dry out.

Once my veggies were finished roasting, I tossed everything together and VOILA!

SUPER easy and filling supper!

and yummy. Don’t forget yummy!

The tomatoes and garlic act as a sort of dressing for the meal, and really bring together the flavors from the sausage and roasted veggies. I seriously could eat roasted okra all day long. Mmmmmmm

Busy day today filled with work and school! But I’m so excited to watch my recorded episode of Gossip Girl! No spoilers!!!