Kaniwa is often described as a grain, but it's really a seed that is cooked and consumed like a grain. It's originally from the Andes Mountains in Peru (they have a lot of good stuff in those mountains!). It will appeal to people who enjoy quinoa and other nutrient dense grains. It is related to quinoa, but may even be better. It does not contain any saporins, a component in some foods that gives them a soapy, bitter flavor and requires the food to be rinsed before cooking. Kaniwa seeds are dark reddish-brown and significantly smaller than its close relative, quinoa.
Kaniwa is mild, nutty and slightly sweet. Its small size makes it an excellent food to be served as porridge. It can also be used as a side dish (like rice) or a room-temperature salad. It's quick cooking time make it an excellent choice to add to salads, stir-fries, soups and stews. It can be ground into flour and made into breads and sweet pastries. For best results, toast kaniwa prior to cooking. One cup of dry kaniwa requires two cups of water to coo. All it to simmer for about 15-20 minutes. Kaniwa is an excellent source of protein, containing 16% protein content. It also contains lots of fimber, iron, calcium and zinc, and is gluten free. It's hard to find right now in the U.S., but it is available at some Whole Foods stores in the bulk section. As your store manager about it, and maybe he or she will order it. I expect to see it in many natural food stores within the next year. I'll be going to the Food Expo in Anaheim in a few weeks, and will be curious to see if there are products using Kaniwa. If there are, it will be everywhere within the next year.
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