Like quinoa and amaranth, kañiwa is an ancient little seed with major nutritional benefits. Some are even calling it the new quinoa. Have you tried it yet?
Cultivated in the Andes, kañiwa is a close relative of quinoa and has a similar nutty flavor without any of the bitterness. Though tinier and less fluffy than quinoa, it has a pleasant crunch and makes a satisfying grain alternative. It's also higher in protein and packed with fiber, iron, calcium, and zinc.
Kañiwa is quick to cook on the stove top (about 20 minutes) and can be used like quinoa in dishes for both breakfast and dinner. We won't be giving up quinoa anytime soon, but we're definitely enjoying this "new" ingredient amongst our pantry staples.
Related: Five Ways to Eat Quinoa
(Images: Emily Ho)
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I have had it before and use it exactly the same way I use white or red quinoa. I do like kaniwa better as a hot breakfast cereal because it is a bit nuttier and goes well with spiced apples and soymilk.
I bought it a few weeks ago thinking they misspelled red quinoa! Then I did some research on it and used it exactly as I would have the red quinoa. It is harder to work with than quinoa, and my partner and I were both let down by the taste and the texture. I could see how it would be a good breakfast cereal.
Ooo. I'll have to pick some up--thanks for the head's up.
Wait...there's a "new quinoa"?....In my lame town we can barely get quinoa yet!
Yes, I have, cause Im Peruvian! :D But i have to tell you, that would be quite something if Kañiwa became the new international superfood, cause its not even THAT well known here. Quinoa and amaranth (aka KIWICHA), are the ones that most people use. I will certainly pay more attention to kañiwa now, will try to share some recipes and info I find in my Peruvian food blog. Here's my post about QUINOA if anyone is interested on the subject http://perudelights.com/quinoa/ with a few tips on how to cook it. Will try to do the same about kañiwa soon! Thanks for sharing this.
Is it also gluten free?
Yes, it´s gluten free.