Most people describe Kaniwa as a grain but this is actually a seed.
Originating in Peru, Kañiwa is a newbie on the US market.
However, consumers are becoming really aware of its benefits and find it very similar to the nutrient-dense grains and seeds of quinoa, a seed from a vegetable related to Swiss chard.
The difference between the two is that the Kañiwa seeds feature a distinct dark-red colour and are significantly smaller than its close relative quinoa.
Cooking with Kañiwa – main benefits
There are many reasons for you to make Kañiwa a regular ingredient in your kitchen. Here’s why:
- It is an excellent source of protein (16 percent);
- High content of fiber, iron, calcium and zinc;
- It is a great gluten-free choice for people with celiac disease.
To fully enjoy its flavor, make sure you will toast Kañiwa prior to cooking. One cup of dry Kañiwa requires 2 cups of water to cook, with one cup dry yielding 2 cups cooked. Bring water to a boil, lower it to a simmer, and then allow it to cook uncovered for about 15-20 minutes.
Is it tasty?
In terms of taste, this superfood has been labeled as mild, nutty and slightly sweet–similar to the flavor of quinoa. Due to its small size, Kañiwa can be easily cooked into porridge. Perfectly nutritious, it can also be served as a dish in the form of a warm pilaf or room-temperature salad.
Due to its amazing flavor, it can also be easily associated with fish. Another cooking alternative would be to ground the Kañiwa seeds and use it in bread or pastries. Kañiwa can be used in place of flour or breadcrumbs to coat fish and meats.
RSS Trackback URL 20. August 2012 (15:04)
Filed under: Nutrition by Edith Moony