Quinoa is traditionally grown in the Andes Mountains and for millennia has been a food staple for the natives of Peru, Bolivia and Chile. Quinoa means "mother grain" in the Incan language. Because it thrives on minimal rainfall and saline conditions it is highly suitable for growing in Israel and Dr. Poran has been experimenting with the varieties to find the most successful types for Israel.

Although quinoa is usually referred to as a grain, it is actually the seed of a plant called Chenopodium quinoa, and is related to beets, chard and spinach. When cooked, quinoa is soft and fluffy, with a slightly nutty taste. It can also be made into flour, flakes and various foods like pasta and bread.

We learnt that quinoa is packed with protein, fibre and various vitamins, minerals and essential amino acids and it is gluten-free. It comes in a wide range of colours and the plant can be used for decoration and its dried stems for building. One can also eat the leaves, which taste like spinach, and press the seeds for oil.

Here are recipes for the dishes brought in by members for the evening - many thanks to Noreen, Tamar and Frankie:

Noreen’s Cranberry Walnut Quinoa Salad - parve

1 cup quinoa
1 cup dried cranberries
1 cup frozen beans-defrosted
¼ cup chopped walnuts
½ cup sliced green onions
¼ cup balsamic vinegar
1½ tbs olive oil
4 cloves of garlic-minced
½ tsp salt
¼ tsp pepper

Cook quinoa in 2 cups of water...bring to boil over high heat and reduce to simmer. Cover and continue cooking till the water is absorbed. Combine quinoa, cranberries, beans, walnuts and onions until well mixed.
|In small bowl whisk balsamic vinegar, olive oil and garlic till well blended. Pour over quinoa mixture and toss. Season with salt and pepper.
Chill at least 30 mins before serving.

Tamar’s Italian Quinoa Bake.  Serves 4.   Halavi

1 cup multicolor quinoa
2 cups water
1 jar Italian marinated artichokes
1/3 cup kalamata olives, cut in half
1/3 cup sun dried tomatoes in olive oil - chopped
1/4 cup shredded Parmesan
1/2 cup shredded mozzarella
2 cloves garlic, chopped
1 tsp oregano 
1/2 tsp sea salt
1/4 tsp freshly ground pepper

Cook the quinoa on high heat until boiling, then cover and let simmer on low for 10 minutes.
In large bowl combine artichokes (chopped), tomatoes, olives, cheeses. Fluff quinoa and add to bowl. Mix thoroughly. Add garlic, oregano, salt & pepper.
Can be eaten hot or cold. Great with side salad for a Shabbat lunch!

Frankie’s Quinoa and Leek Patties - parve

400g. quinoa
3 leeks
2 carrots
2 tbs olive oil
3 eggs
3 sprigs parsley
Salt and pepper

Rinse quinoa under water, then cover with boiling water in a pan and simmer for 15 minutes. Drain and set aside.
Finely chop the leeks and grate the carrot. Chop the parsley.
In a skillet, fry the leeks and carrots in 1 tbsp oil for 15 minutes. Season with salt and pepper.
Mix quinoa, carrots and leeks, parsley and the eggs (I also added a couple of tblspns of gluten-free flour to bind)
Shape into small round cakes. Heat the oil in a frying pan and cook the patties for 3 minutes on each side. Drain on paper towels.
Can be served hot, warm or cold.

Enjoy!