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.
When I found this gorgeous purple cauliflower at the farmer's market (thank you Anne at High Energy Agriculture) I knew I had to bring it home with me. Not only is purple my favorite color, its one of those hard to find colors in nature. When you hear 'eat the rainbow' (and I don't mean Skittles), its because the different colors in vegetables correspond to different phytonutrients. In order to get the widest range of antioxidants and phytonutrients, eating a rainbow of fruits and vegetables is essential.
I've always loved to play with spices and intense flavors and I've experimented a lot with creating Indian spice blends. I've scoured blogs and watched plenty of YouTube videos with Indian women showing how to combine the right amount of spices from their masala dabba to create the perfect dish but I always felt my dishes didn't quite hit the mark. That magical something that is passed down from grandmother to mother to daughter when cooking these traditional dishes eludes me still. And then I found Arora Creations spice blends and the pressure was off.
And what do I do with it?
This week's CSA box contained a whole lot of root vegetables along with a beautiful head of bok choy. The bounty of this particular box of veggies highlights the transition phase we're in right now here in southern AZ. In this time period when winter meets spring, we're enjoying the heartier winter crops like beet and turnip as well as the spring radish and carrot. Spring is a short season in Tucson; we'll soon be moving on to tomato, eggplant, pepper & cucumber, but for now I'm celebrating the colors and flavors of this in between time.
...And What Do I Do With It?
This week's CSA share contained red leaf lettuce, arugula, carrots, radishes, green cabbage and cilantro.
Adding some local fresh lemons, this week's share became a fresh, healthy salad and a tasty roasted veggie with pesto dish that I could eat every night of the week.
For the salad, I combined the lettuce, arugula, carrots and radish and made a zesty, fresh salad dressing:
Food lover, organic enthusiast, amateur gardener, cook, veg-evangelist.
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