Store kaniwa in an airtight container in a cool, dark, dry place.
Kaniwa doesn’t have the bitter saponin coating that quinoa does, so it does not need to be rinsed before use.
Once cooked, kaniwa can be used by itself or combined with other grains in grain salads, soups, as a starch side dish or base to top with fish or stir fries.
Basic Cooking Instructions:
Combine 1 cup kaniwa in 2 ½ cups of water in a pot on the stove. Bring the water to a boil, then reduce the heat and simmer until the water has absorbed and the kaniwa has expanded and/or popped (20-45 minutes, depending on your stove). Remove from the heat and fluff with a fork.