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.
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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