Some health and nutrition experts don’t like using the term “superfood”, but when I find a food that has an excellent nutritional profile and tastes absolutely delicious, well, what else do I call it other than SUPER!
Like quinoa, kaniwa is often described as a grain, but it is actually a seed that is cooked and consumed like a grain. It is closely related to the highly popular quinoa, but does not contain a bitter saponin coating, a compound that requires rinsing before being cooked and eaten.
Kaniwa seeds are reddish-brown in color and are significantly smaller than quinoa, with a mild, nutty and slightly sweet flavor. Just like quinoa, there are many ways to incorporate it into meals. It can be enjoyed as a breakfast porridge, warm pilaf, or added to soup, stews or a stir-fry.
• Kaniwa is exceptionally high in flavonoids! Flavonoids may help prevent cardiovascular disease, inhibit the growth of bacteria and viruses, and reduce the risk of certain inflammatory diseases.
• Kaniwa is an excellent source of high-quality protein. It contains all the essential amino acids, making it a complete protein. Just ½ cup of cooked kaniwa contains 7g of protein!
• Kaniwa is a good source of iron, calcium, zinc and B vitamins.
That means it is good for the bones, immune and nervous system!
How to Cook: Combine 1 part kaniwa with 2 parts water, and simmer over low heat for 15-20 minutes.
Kaniwa Chickpea Salad
• ½ cup kaniwa
• 1 cup water
• ½ cup chickpeas, cooked, drained and well rinsed
• ¼ cup raw pumpkin seeds
• 2 Tbsp. hemp seeds
• ½ tsp. garlic powder|
• ¼ tsp. cinnamon
• Pinch of cumin
• Pinch of clove
• ¼ tsp. curry powder
• ¼ tsp. Himalayan pink salt
• ½ Tbsp. coconut sugar
• Juice from ½ lemon
• 2 Tbsp. extra virgin olive oil
Bring water to a boil, reduce heat, cover and simmer for 15 minutes. Boil for 5 minutes, then turn the heat to low and simmer for about 15 minutes, or until all the water is absorbed. Remove from heat and fluff with a fork. Allow the kaniwa to cool before adding the dressing other ingredients.
This recipe is best served when allowed to chill in the refrigerator for a few hours.
In my opinion, kaniwa is a SUPERFOOD definitely worth trying!