Cut off all the fat you can see on the pork roast, and sprinkle with salt, pepper, sage and thyme. 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. 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. Check occasionally, and if pan becomes dry, add a little water (1/4 to 1/2 cup). While the roast is cooking, prepare the quinoa dressing.
Cook quinoa by placing quinoa in 1-quart saucepan and cover with water. Rinse well, then drain. Rinse tow or three times or until water is not sudsy, draining well. Replace quinoa in saucepan and cover with 4 cups water. Bring to a boil, then reduce heat to low. Simmer, uncovered, 15 to 25 minutes, or until done to your taste. (Quinoa is done when the grains are transluscent and the crecenst-shaped germ separates and becomes white. Cook a little longer at high altitudes or if a creamier texture is desired).
Cool quinoa slightly. Add onion, celery, egg, margarine, salt and spices to quinoa. Mix well, and tate. Ad more seasonings to taste, if necessary.
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. Add a little water (up to 1/2 cup) if the pan is dry. Remove roast and put quinoa dressing in the bottom of the baking dish. Put roast on top of dressing and finish cooking.
VARIATION: Quinoa dressing is equally good with roasted chicken or turkey, either cooked on the side, as above, or as a stuffing. For dressing, cook poultry as usual, adding quinoa to the roasting pan 1 hour before you expect the meat to be done.