When I first heard about Kaniwa I was sure that someone was just misspelling quinoa and that the two grains were really the same thing. Then I saw some at my local health food store and decided to try it for myself to see if they really are any different. Turns out, they are very similar but with distinct differences. If you look at the photo above, you'll see quinoa on the right and kaniwa on the left. The kaniwa grains are much, much smaller than the quinoa and this results in a much more delicate end product. I'll share with you how to cook it in a moment but first let's look at some details about this new superfood.
I cook with quinoa ALL of the time; it is one of my 'go-to' foods when I can't think of what to make for dinner. For me, its a blank slate. Add some raisins and nuts and I've got a crunchy/sweet side dish. Add curry and some chickpeas and I've got a quick Indian dish. Add black beans and salsa and I've got a Mexican dish. Get the idea? Quinoa is one of the most versatile grains that I use in my kitchen and probably the most nutritious.
Food lover, organic enthusiast, amateur gardener, cook, veg-evangelist.
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