Choose 8 or 20 lbs.
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 until tender.
This kaniwa is exported by El Altiplano, a community-based company that works with over 160 producers of native grains in the high altiplano of the Peruvian Andes. In addition to buying their products, this company provides a seed bank, organic certification & training, low interest loans, profit sharing & a secure market at fair prices.
Zocalo Organic Kaniwa won a Sofi Silver Award in 2017.
Store kaniwa in an air-tight container in a cool, dry, dark place.
RECIPES & TIPS
Kaniwa doesn’t have the bitter saponin coating that quinoa does, so it does not need to be rinsed before use.
In addition to being cooked similarly to quinoa, kaniwa can also be milled into flour for use in gluten free baked goods.
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:
Optional: Lightly toast in a dry pan before boiling – this will intensify the kaniwa’s natural nuttiness.
Combine 1 part kaniwa with three parts water and some salt. Bring the water to a boil, then reduce the heat for a simmer & simmer, stirring occasionally, until tender (30-40 minutes).