Kañiwa: Is This the New Quinoa?
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.
Related: Five Ways to Eat Quinoa
(Images: Emily Ho)