Add ½ cup quinoa and 1 cup water to a small saucepan.

Boil.

Cover, and reduce heat to simmer.

Cook 25 minutes.

Remove from heat.

Uncover, and fluff with a fork

Set aside.

Pre-heat oven to 350 degrees.

Use a food processor with a BREAD BLADE.

Add one cup of water first; this will ensure the ingredients mix well together.

Next, add the vital wheat gluten.

Add quinoa and all other ingredients.

Top with the second cup of water.

Using the "dough" setting, start the food processor.

When mixed thoroughly, the dough will gather in the middle in a large ball-like shape.

Remove dough and place it on a flat surface.

Shape into a long log.

Wrap the dough log in aluminum foil and tent at the top and on the sides.

Place aluminum foil-covered log into a vegetable steamer.

Cover.

Steam for 1 hour.

When done steaming, carefully remove the seitan, cover in aluminum foil, and place on to a baking sheet.

Cook at 350 degrees for 45 minutes.

Remove from oven.

Place on a cooling rack until cool enough to touch the foil.

Remove foil.

Let cool.

When cooled, slice thin and store in a sealed container.

Now, you can marinate it as you wish. I will share my favorite marinades and recipes.

Wait until cool before slicing or store whole until you are ready to slice.

It will stay fresh in a refrigerator for one week, or you can freeze until you plan to use it.