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Kaniwa is a smaller cousin of quinoa. High in protein and fiber, this grain can be used just like quinoa. Kaniwa is easier to cook as it doesn't need rinsing first.





Kaniwa by OliveNation is a relative of quinoa, and like the latter, grows in Peru and Bolivia. An excellent source of protein and amino acids, Kaniwa is exceptionally high in iron, and is gluten-free. Sometimes referred to as "baby quinoa," dark reddish-brown Kaniwa is about half the size of the already tiny quinoa, and it doesn't have any saponins which is the coating on quinoa that must be rinsed off prior to cooking or it will otherwise have a soapy, slightly bitter flavor. Kaniwa can be converted into powder that is mixed with flour to prepare breads, noodles or snacks. The whole grain also can be boiled in milk and mixed with sugar to create a porridge.

Basic Preparation: For best results, toast prior to cooking. 1 cup of Kaniwa to 2 cups of water. Simmer over low heat for 15 minutes. The grain will pop and the outside germ will separate into a curly tail. One cup dry yields 2 cups cooked.

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