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20 - 40 lb bags

Starting at $125

  • Includes Ground Shipping
    • All perishable products (such as meat or seafood) are sent with gel packs via
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      items (such as dried mushrooms or dried peppers) are sent via FedEx Ground
      or UPS Ground, which takes 2-7 business days for delivery. A few items
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      by contacting us immediately after placing your order.


  • Product Info
  • Storage
  • Recipes & Tips
  • Reviews

Size: Choose 20 or 40lbs
Features: Naturally Gluten Free
Origin: Peru
Kaniwa is a variety of goosefoot (a relative of quinoa) and actually a seed rather than a grain. This hardy plant is an extremely important crop in the high Andes, where other grains are difficult to grow reliably due to frequent frosts. It has an earthy flavor and a crunchy texture. In addition to being gluten free, kaniwa is high in protein (16%) and amino acids lysine, isoleucine and tryptophan.

Whole kaniwa can be milled to produce kaniwa flour, or toasted & boiled as you would quinoa.

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.

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