Kaniwa is an ancient seed with major nutritional benefits. Smaller and less fluffy than quinoa, this product has a delicate nutty flavor.
Boil 2 cups water with 1 cup Kaniwa. Reduce heat and simmer until tender and sprouted.
Storage & handling
Store in dry, cool place.
Kaniwa is a species of goosefoot, closely related to quinoa and similar in use. It grows well in the high mountain areas of southern Peru and Bolivia, proving itself to be more resilient in this region than wheat or corn. Its sturdy nature is what carried native civilizations of this Andes mountain range, as it was reliable and packed with energy boosting properties.
Kaniwa does not have naturally occurring bitter saponins of its cousin quinoa, and therefore does not require rinsing or processing like quinoa before it is ready to cook.
Possessing many of the same desirable qualities of ancient grains, this product is packed with protein, amino acids, fiber and is naturally gluten-free. While Kaniwa dates back centuries, it has only been rediscovered into the health food market recently and is quickly rising in popularity.
Kaniwa, with its nutty, slightly sweet flavor, hearty texture and strong nutritional profile, is an ideal ancient grain for hot breakfast cereal. This recipe incorporates creamy coconut milk and rich vanilla bean, giving it a pleasantly sweet flavor and smooth texture.