A New Earth was the first to introduce Quinoa to Lebanon, who then exclusively added Red, Black and Rainbow quinoa to their list, now they are bringing you Kañiwa (pronounced kay-nyi- wa) another protein powerhouse brought to you by the ancient Incas. It’s such a remarkable grain that it has been touted as having helped “sustain untold generations of Indians.” How’s that for a reputation?
What it lacks in size, it makes up for in nutrients Kañiwa is similar nutritional value to and about 1/3 the size of quinoa. It’s packed with protein (16%), amino acids and dietary fiber. Plus, it’s naturally gluten free and chock full of calcium, zinc, and iron.
Taste and preparationKañiwa has a wonderful crunchy texture and a great earthy flavor which complements many foods, meaning it can be added to a number of dishes:
- Serve it for breakfast with honey, wild blueberries or coconut milk
- Pair it with vegetables for a fully balanced meal
- Add it to stir-fries and soups
- Create a crust for fish or chicken
- Serve it cold in salad
- Grind it up into flour to use in making breads, muffins and other savory pastries
- Kañiwa is easy to prepare (no bitter saponin residue to remove like with quinoa).
- For best results, toast prior to cooking
- 1 cup of kañiwa needs 2 cups of water to cook properly
- 1 cup dry yields 2 cups cooked
