It’s gluten-free, nutty-tasting, cooks like rice or pilaf, and has as much or even more protein than quinoa. It’s called kañiwa (kah-NYI-wa, also spelled “cañihua”), and it has a big bonus: you don’t need to rinse it before cooking! (Scroll down for a recipe.) Hailing from the Andes, this little-known-in-America grain has no saponins, which form the soap-like coating on quinoa that needs to be washed away. Some people even call it “mini quinoa” because of its smaller grains and milder taste. Where to find it:
Living Tree Community Foods sells organic kañiwa by the pound, ready to prepare as a cereal, side dish or part of a recipe.
As a flour.
This non-GMO grain from Zócalo Gourmet packs five grams of protein and five grams of fiber per quarter-cup.
Ready to eat.
In a hurry? Try Cocomama, a heat-and-eat blend of kañiwa, organic quinoa, coconut milk, honey, lemon juice, almond extract and sea salt.
In a tasty recipe.
Marcona Kañiwa Quince Bites. Get the recipe here!
Yes, you kan(iwa)!