Kaniwa (pronounced kah-nye-wah) is a lot like quinoa in that is an extremely nutritious seed, not actually a grain. It is high in protein, fiber, iron and calcium, and antioxidants. This fantastic grain is a complete protein, with all 9 essential amino acids - and it has 7 grams of protein per half-cup serving. When compared to quinoa, kaniwa contains even more protein, antioxidants and iron!
Even better, kaniwa doesn't contain the bitter saponins that quinoa has - this means no rinsing required to remove the bitter flavor that comes with quinoa that isn't prewashed. It cooks up light and fluffy with a more delicate texture and slightly sweeter flavor than quinoa. It can be used in any recipe that you would normally use quinoa. If its hard to find near you, Amazon does have it, but I suspect it will be making its way to your markets soon.
1 cup kaniwa
2 cups water
4 cups of your favorite roasting veggies (I used cauliflower, red bell pepper, carrots, beets, sweet potato)
1 Tbsp Olive Oil
salt & pepper to taste
Combine the kaniwa and water in a pot and bring to a boil. Turn down to a simmer, cover and cook for 15-20 minutes or until the liquid is absorbed. Fluff with a fork. Cut veggies into 1 inch pieces and toss with olive oil, salt and pepper. Roast at 450 for 20 minutes, turning once halfway through. Combine veggies with kaniwa and serve!
Have you tried kaniwa yet? What did you think? Let me know in the comments!