This recipe uses quinoa (pronounced keen-wah), a nutritionally dense seed that’s packed with protein, antioxidants and essential fatty acids. Once cooked, the seeds are light and fluffy with tiny spirals. Rinse the quinoa first to remove an outer coating of saponins, which can lend a bitter taste. Serves 4. The easiest way I have found to cook pumpkins is to cut and roast them. If you can’t break the stem off, make the cut just off center. Cut the halves in half and rub the quarters with oil. Bake in a 400-degree oven for 30 minutes, or until tender. Cool and use in pies, cakes, sweet bread, soups, stews, tarts, risotto and custards.