1 packaged tri-colored bell peppers, cut in half, cored and sliced
2 pounds fresh green beans, trimmed and snapped in half
4 red onions, peeled and sliced similarly to bell peppers above
2 cups sprouted tri-colored quinoa, cooked
2 tablespoon Italian Seasoning
1 teaspoon granulated garlic
1 teaspoon salt
1 teaspoon pepper
12 tablespoons MNMLST Pizza Sauce
Preheat oven to 425 F
In a large skillet over medium-high heat, brown the sausages evenly on all sides, turning them as necessary for about 5-7 minutes.
On a parchment lined baking sheet, add the green beans, onions and peppers evenly. Spray with olive oil pan spray and season with Italian seasoning, garlic, salt and pepper. Toss then evenly with the seasoning mixture and spray again with olive oil spray.
Add the sausage to the top of the vegetables and put into the center rack of the oven.
Bake for 15-20 minutes or until the green beans are al dente and the other vegetables start to develop some color. Internal temp of sausage should be 165 degrees.
Split the quinoa between 4 containers on one side.
Then split the veggies between the 4 containers on the other side.
Slice the sausage on a bias and distribute between the 4 containers.
Spoon 3 Tablespoons of MNMLST Pizza Sauce over the top of the sausage and close container.
Will save for up to 3 days in the refrigerator or freezer for later.
To reheat, microwave for 1 ½ to 2 minutes or until desired temperature