Pereg Natural Foods wants to help you wow your guests with some mouthwatering recipes served with flair. Try using any one of their many quinoa varieties–tri-color, white, and red, among others–in this harvest vegetable and quinoa recipe served in a whole pumpkin, for a starring role in your meal.

All Pereg quinoa products are pre-washed, all-natural, and contain no MSG or preservatives. They are OU and CRC kosher-certified, as well as gluten-free and non-GMO verified.

For your gluten-free guests, try baking with any one of Pereg’s six varieties of gluten-free flours to help you whip up breads, muffins, desserts, and pie crusts.

Season your turkey and vegetables with Pereg’s vast array of exotic, fresh, and all-natural spices, sourced from around the world. Pereg offers more than 60 spices and spice blends, known to be the true secret among chefs for bringing out the full flavor in cooking. Try Pereg’s brand-new pumpkin-pie spice blend, great in sweet and savory dishes alike.


Pereg Natural Foods
Fall Spices

Allspice. Earthy and aromatic. Use it on vegetables, including cabbage and turnips, beef and lamb, and in soups, breads, and desserts.

Cinnamon. This sweet spice is delicious when cooking chicken and lamb, and vegetables and fruits, including squash, sweet potatoes, apples, and pears, and in some bread recipes.

Cloves. Rich and earthy, a great complement to lamb. They also taste great on apples, beets, squash, and sweet potatoes, as well as in curries, soups, and breads.

Nutmeg. This sweet spice pairs perfectly with lamb, and tastes great on broccoli, cabbage, carrots, and cauliflower, as well as in rice, stuffing, and sauces.

Mexican Crushed Chili. Spicy and smoky, this spice goes well on beans, chicken, beef, and fish, as well as corn, tomato, cauliflower, green beans, and squash. It also adds unique flavor to dry rubs, marinades, and salad dressings.

Za’atar. Tangy and warm in flavor, this Middle Eastern spice enhances most meats, including chicken, beef, lamb, and fish, and enhances the flavor of eggplant, onions, and carrots, as well as dry rubs, soups, and salads.

New! Pumpkin-Pie Spice Blend. A delicious blend of cinnamon, nutmeg, allspice, ginger, and cloves, this aromatic blend can be used in desserts and savory dishes alike to enhance them with lots of flavor. No additives, preservatives, or MSG.

For a complete list of Pereg spices, visit


Harvest Vegetables
With Quinoa Served
In A Whole Pumpkin


  • 1 whole sugar pumpkin
  • 4 whole carrots, peeled and quartered (large pieces halved)
  • 1½ cups quartered baby yellow potatoes
  • 2 Tbsp. maple syrup, divided
  • 2 Tbsp. olive oil, divided
  • generous pinch of sea salt and black pepper
  • 1 Tbsp. chopped fresh rosemary (or dried)
  • 2 cups halved Brussels sprouts
  • 1 cup white Pereg Natural Foods pre-rinsed quinoa
  • 1¾ cups water
  • pinch sea salt

Optional sauce:

  • ½ cup tahini
  • 1 lemon, juiced
  • 2—3 Tbsp. maple syrup


  • fresh herbs (parsley, thyme, etc.)
  • pomegranate arils


Preheat oven to 400°F and line a baking sheet with parchment paper.

Add the carrots and potatoes to the sheet and drizzle with 1 tablespoon maple syrup, 1 tablespoon olive oil, salt, pepper, and rosemary. Toss to combine. Bake for 12 minutes.

In the meantime, heat a saucepan over medium-high heat. Once pan is hot, add Pereg quinoa to sauté lightly before adding water to evaporate leftover moisture and bring out a nutty flavor.

Cook for 2—3 minutes, stirring frequently. Add water and a pinch of salt. Bring to a low boil over medium-high heat. Reduce heat to a simmer and cover. Cook for 18—22 minutes or until liquid is absorbed and quinoa is fluffy. Open lid and fluff the quinoa with a fork. Tilt the lid, remove pan from the heat, and set aside.

When the veggies are at the 12-minute mark, remove pan from the oven and add the Brussels sprouts. Top with remaining tablespoon of oil, tablespoon of maple syrup, and another pinch of salt and pepper. Loosely toss to combine.

Return pan to oven and roast for 10—12 minutes or until Brussels sprouts are golden brown and the carrots and potatoes are fork-tender. (This ensures that the potatoes and carrots are cooked through and the Brussels don’t get too soft.)

Lastly, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl and whisking to combine. Add 2 tablespoons warm water at a time and whisk until thick but pourable. Taste and adjust flavor as needed, adding more maple syrup for sweetness or lemon juice for acidity.

Cook the Whole Pumpkin: Place the pumpkin in a glass baking dish, and transfer to the oven to roast for 45—60 minutes, depending on the size of your pumpkin. The pumpkin is ready when the flesh is darker, and the skin can be easily pierced with a fork. Cut off the pumpkin top, and allow to cool for 20—30 minutes, until cool enough to handle.

To serve, mix the quinoa and vegetables into the whole pumpkin. Top with garnish of choice, such as pomegranate arils or fresh herbs. Place pumpkin top back on the pumpkin and serve with sauce on the side.


Gluten-Free Butternut Squash Pie


  • 2 20-oz. boxes of frozen squash
  • 1 stick melted butter or margarine
  • 1 cup sugar
  • 4 beaten eggs
  • ½ cup non-dairy creamer such as Coffee Rich
  • ½ cup Pereg gluten-free almond flour and ½ cup Pereg gluten-free coconut flour
  • 2 unbaked 9-inch pie shells


Mix all the ingredients together using an electric mixer. Pour into pie shells (there will be enough to fill two pie shells); sprinkle with Pereg Natural Foods cinnamon and bake at 350°F for one hour.


Pereg was established in 1906, and is based in Clifton, NJ. They first became known for their vast variety of pure and natural spices and spice blends, more than 60 in all, from traditional favorites to exotics from around the culinary world. Today Pereg produces an array of all-natural products that includes ancient grains and ancient-grain blends, gluten-free pasta, couscous, rice, gluten-free cereal, and much more. Pereg Natural Foods products are available at select retailers throughout the U.S. and Canada, and at


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