Kaniwa is an ancient seed with major nutritional benefits. In this simple salad, it's paired with plump, chewy raisins, fresh grapes, and celery in a citrusy dressing for a fresh, crunchy side.
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients
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2 Cups Water
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1 Cup Seedless Grapes, Assorted Colors
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2/3 Cup Organic Natural Seedless Raisins
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1/2 Cup Celery, fine dice
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1 Tablespoon Shallots, finely chopped
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1 Tablespoon Thai Basil, finely chopped
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1/4 Cup White Wine Vinegar
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2 Tablespoons Vadouvan Masala Curry Powder
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1/3 Cup Grapeseed Oil
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1 Teaspoon Fresh Lemon Juice
Directions
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In a small stainless pot, bring the vinegar to a simmer, and steep the curry in this for one minute. Remove and cool to room temperature. Add the grapeseed oil, lemon juice, and season lightly with kosher salt and pepper.
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Steep the raisins in enough warm water to cover them for 10 minutes. Drain and keep aside cool. In a separate pot, bring the 2 cups water to a boil. Add a pinch of salt, then the kaniwa. Reduce heat to simmer, and cook for about 10 minutes until the kaniwa is sprouted and cooked through, but still remains an al dente texture. Drain of excess water and cool to room temperature.
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In a medium bowl, mix the kaniwa, grapes, celery, shallots, thai basil, raisins and the dressing. Toss well and season to taste.