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1
Cut off all the fat you can see on the pork roast, and sprinkle with salt, pepper, sage and thyme.
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2
Place in a shallow roasting pan or broiler pan in 450*F oven, and immediately reduce temperature to 325*F. Pork roast should be cooked well done.
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3
Cooke at 325*F for 25 to 30 minutes per pound, or until an internal temperature of 170*F is reached, if you use a meat thermometer.
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4
Check occasionally, and if pan becomes dry, add a little water (1/4 to 1/2 cup).
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5
While the roast is cooking, prepare the quinoa dressing.
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6
Cook quinoa by placing quinoa in 1-quart saucepan and cover with water.
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7
Rinse well, then drain.
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8
Rinse tow or three times or until water is not sudsy, draining well.
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9
Replace quinoa in saucepan and cover with 4 cups water.
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10
Bring to a boil, then reduce heat to low.
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11
Simmer, uncovered, 15 to 25 minutes, or until done to your taste.
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12
(Quinoa is done when the grains are transluscent and the crecenst-shaped germ separates and becomes white.
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13
Cook a little longer at high altitudes or if a creamier texture is desired).
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14
Cool quinoa slightly.
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15
Add onion, celery, egg, margarine, salt and spices to quinoa.
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16
Mix well, and tate.
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17
Ad more seasonings to taste, if necessary.
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18
One hour before you expect the meat to be done, take it out of the oven and skim off grease from the cooking juices in the bottom of the pan.
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19
Add a little water (up to 1/2 cup) if the pan is dry.
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20
Remove roast and put quinoa dressing in the bottom of the baking dish.
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21
Put roast on top of dressing and finish cooking.
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22
VARIATION: Quinoa dressing is equally good with roasted chicken or turkey, either cooked on the side, as above, or as a stuffing.
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23
For dressing, cook poultry as usual, adding quinoa to the roasting pan 1 hour before you expect the meat to be done.
