Dressing for Crown Roast of Lamb

2 cups cooked Quinoa (cooked on orange juice)

2 stocks of celery finely chopped

2 cloves of garlic finely chopped

1 cup vegetable oil or melted shortening

1 carrot finely chopped

1 onion finely chopped

salt and pepper to taste

thyme

Cook onion and garlic in butter until onion is transparent. Add other vegetables. Add Quinoa. Add stock or water until it holds together. Pile in the center of the crown roast and cook for 25 minutes per pound.