1. Rinse quinoa in a fine-mesh sieve under cold water.
2. Transfer quinoa to a medium saucepan set over medium heat, and toast, stirring constantly, until quinoa dries out and smells nutty, about 2 minutes.
3. Add boiling water, 1 teaspoon of the oil, and [q:1/2] teaspoon of the salt, and bring mixture back to a boil. Cover pot and reduce heat to medium-low. Let cook undisturbed for 18 minutes.
4. Remove pan from heat, uncover, and fluff quinoa with a fork.
5. Transfer quinoa to a bowl about twice as large as you need to hold it. Let cool for a bit at room temperature. Transfer to the refrigerator to cool completely, 30 to 45 minutes.
6. Remove bowl of quinoa from the refrigerator, gently stirring and tossing quinoa to fluff it up again.
7. Add cucumbers, dill, feta, scallions, lemon juice, remaining [q:1/4] cup of oil, and remaining 1 teaspoon of salt, stirring to combine.
8. Gently fold in beets. Taste and add more salt, if necessary.

1. In a small bowl, toss bok choy in one tablespoon rice wine vinegar and set aside.
2. Place [q:1/8] cup peanut butter, [q:1/2] tablespoon of soy sauce, and 1 teaspoon of agave nectar into your Q Cup™.
3. Add hot water to the indicated line, cover, and set aside for five minutes.
4. Place Brussels sprouts in pan or grill for 2 to 3 minutes or until charred.
5. Toss with chili powder and one teaspoon of agave nectar and set aside.
6. In a blender combine [q:1/2] teaspoon of soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon agave nectar, [q:1/8] cup peanut butter, and mustard and blend for one minute or until fully combined.
7. Slowly drizzle in rice bran oil until vinaigrette is formed.
8. In a bowl, place peanut-infused quinoa. Add pickled bok choy, grilled Brussels sprouts, sliced avocado, whole enoki mushrooms, and chopped tamari almonds.
9. Drizzle soy peanut vinaigrette and enjoy!

Quinoa

1. Boil broth and salt, stir in quinoa and boil over medium heat until soft, about 20 minutes.

Wild Rice

1. Bring wild rice, broth and salt to a boil over high heat, reduce heat to medium and cook together until tender and most grains have popped or split open. About 40 minutes.

Filling Preparation and Assembly

1. Cut out the top of the pumpkin, 2” to 3” from the edge of the stem all the way around.  Reserve the top and cut off the string insides. Set aside.
2. Scoop out the seeds and pith from the pumpkin. Reserve the seeds and toast for garnish, if desired.
3. Rub the inside of the pumpkin with oil and sprinkle with salt and pepper.
4. Roast pumpkin and top at 300 degrees Fahrenheit for 1 hour until slightly soft.
5. Prepare quinoa and wild rice separately using the instructions above.
6. Heat a large frying pan over medium high heat and add oil.
7. Add diced onion, carrot and celery and cook until slightly soft, about 5 minutes.
8. Add garlic and ginger; continue to cook until vegetables are soft, another 5 minutes.
9. Remove from heat and add cinnamon, cloves, orange zest, salt and pepper.
10. Mix seasoned sautéed vegetables with prepared quinoa and wild rice.
11. Stir in dried fruit, pumpkin seeds (if desired) and Mary's Gone Crackers Original Just the Crumbs.
12. Add up to [q:1/2] cup of vegetable broth to moisten filling.
13. Load partially roasted pumpkin with filling and roast for 30 minutes at 350 degrees Fahrenheit.
14. Platter, serve and enjoy!

1. Place the quinoa, water, sea salt and cinnamon in a medium saucepan.
2. Cover and bring to a boil. Reduce the flame and simmer for 15 minutes.
3. Add the EDENSOY and maple syrup. Simmer uncovered for 10 minutes.
4. Add the apples and cook for 2 to 3 minutes.
5. Turn off the flame and mix in the dried fruit and vanilla.
6. Cover and let sit for 15 minutes to thicken.

1. Place the quinoa, [q:1 1/4] cups water, and sea salt in a sauce pan, cover and bring to a boil.
2. Simmer on low for 20 minutes.
3. Remove and place in a mixing bowl.
4. Bring 4 cups water to a boil.
5. Blanch the pepper halves for 2 to 3 minutes. Remove, drain and set aside.
6. Preheat the oven to 350°.
7. Heat oil in a skillet. Sauté the garlic and onions for 1 minute.
8. Add the raisins, apricots, beans, cinnamon, cumin and shoyu. Sauté another 2 minutes.
9. Combine with the quinoa and mix thoroughly.
10. Stuff each pepper half.
11. Place in an oiled baking dish with a little water. Bake for 20 minutes or until peppers are tender.
12. Sprinkle parmesan on top of each pepper halve and bake another 5 minutes.
13. Remove and garnish with chives.

1. Bring the water to a boil in a medium saucepan.
2. Add the quinoa, cover and bring to a boil again.
3. Reduce the flame and simmer for 12 minutes.
4. Turn off flame and let sit for 5 minutes.
5. Place quinoa in a large mixing bowl and fluff with a fork to cool.
6. Add the tomatoes, cucumber, scallions, garlic, parsley, pine nuts, olives and red peppers.
7. In a small bowl, mix the dressing ingredients together.
8. Pour the dressing over the salad and toss to mix thoroughly.
9. Serve room temperature or chilled.

1. Place the quinoa, water, sea salt, dried cherries and cinnamon in a medium saucepan. Cover and bring to a boil.
2. Reduce the flame and simmer for 15 minutes.
3. Add the EdenSoy and syrup. Simmer, uncovered, for another 10 minutes.
4. Turn off the flame and mix in the vanilla. Cover the pan and let sit for 15 minutes to thicken.
5. Place in serving bowls and garnish with slivered almonds.

1. Cook quinoa in boiling water for 10 to 12 minutes or until tender. Drain and cool.
2. Meanwhile, put rest of ingredients in a bowl with half of the lime juice. Season well with salt and pepper and then stir in quinoa.
3. Taste for seasoning and add extra lime juice or salt and pepper as required.