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.



Author: theseatedcook

I enjoy cooking simple, healthy, vegetarian meals.

3 thoughts on “Quinoa Caprese Bake

  1. Wow, it looks like pizza but only healthier!

  2. This looks absolutely delicious!!! I have never baked quinoa before…yummy!

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