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Kaniwa (pronounced “ka-nyi-wa”) is a small, nutty, grain-like food from the Andes Mountains in Peru and is a fairly new product to the United States. It was a staple grain of the ancient Aztec and Incan cultures, is gluten free and is a good source of both protein and fiber. It is much smaller than it’s cousin, quinoa; however it does not contain saponins so you do not need to rinse it prior to cooking.
I first found this product in my local grocery store a few weeks ago and couldn’t wait to try it since I have this new found love for quinoa and I really liked it. As you can see, not only is it smaller than quinoa, it’s also a reddish-brown color. My daughter and I really liked this Pesto Chick Pea & Kaniwa Salad as it was very flavorful and filling. You can serve it as a side dish or as a main meal. ~Enjoy!
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Pesto Chick Pea and Kaniwa Salad
- Place the water in a pot and bring to a boil; then add the Kaniwa. Reduce heat to low, cover and allow to simmer until all of the water is absorbed; approximately 15-20 minutes.
- Place the Kaniwa in a bowl and allow to cool; then add the chick peas, tomatoes, scallion, pesto and vinegar. Mix well and refrigerate until ready to serve.
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