Organic Kaniwa is an ancient seed with major nutritional benefits. Smaller and less fluffy than quinoa, this organic 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 reintroduced into the health food market recently and is quickly rising in popularity. Also known as “Canihua.”
Organic Kaniwa plays well with healthy green vegetables and fresh green herbs. Keep this tasty, nutritious little seed on hand for adding crunchy protein in a pinch.