The Seated Cook

Simple, healthy, vegetarian food


Quinoa Caprese Bake


I made my second baked quinoa dish, and it was very good.  Nice and saucy and cheesy.  I adapted the recipe from the Half Baked Harvest site (


2 cups cooked quinoa
2 cups pasta sauce
2 tablespoons tomato paste
1/6 cup fat-free half & half
1/3 cup parmesan cheese
1 cup shredded low-fat mozzarella, divided
1 cup grape tomatoes, halved
1 large bunch fresh basil, sliced
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 can chick peas, rinsed and drained
  1. Preheat oven to 350 degrees F.
  2. Heat tomato sauce and tomato paste in a saucepan.  Once warm, stir in the half & half, parmesan, crushed red pepper, salt and pepper. Lower heat and add in half of the mozzarella, half of the tomatoes, and half of the basil leaves.
  3. Pour cooked quinoa into a large bowl, then pour in sauce mixture and stir until combined.  I doubled the amount of pasta sauce from the original recipe and found it to be a little too much, so didn’t use all of it.  Stir in chick peas.
  4. Spray an 8×8 baking dish with non-stick spray and pour the entire quinoa mixture into the dish.  Top with the rest of the mozzarella and  tomatoes.
  5. Bake for 15 minutes, then broil for 1 to 2 minutes.
  6. Remove from the oven and top portion with fresh basil, and additional parmesan cheese if desired.



1 Comment

Gluten-Free Peanut Butter Cookies


This is a recipe adapted from “Candace’s Peanut  Butter Cookies with Almond Flour” (

So the cookies may not be THAT different from other cookie recipes I’ve made, but I was looking for a straight up peanut butter cookie, and these get the job done.  Plus, it was a big batch of 20+ good-sized cookies!

3/4 cup melted coconut oil
1 cup natural peanut butter
1 cup sweetener of your choice (I used brown sugar)
2 eggs
2 teaspoons pure vanilla extract
2 1/2 cups almond meal
1/4 teaspoon salt
1 teaspoon baking soda

Preheat oven to 375F

In a small/medium bowl, combine almond meal, baking soda, and salt.
In a large bowl, stir together the coconut oil and peanut butter.  Add sugar and continue to mix.  Add eggs one at a time, and continue to stir, then add vanilla.  Add in the dry ingredients in a few batches, and mix until combined.  I put the dough in the fridge for a little bit to let it firm up.  Line a baking sheet with parchment paper and scoop out dough by the tablespoon.  Lightly press down cookies with a fork to make a crisscross pattern on top.

Bake cookies at  375F for 10-12 minutes.