About Recipe

While I don’t remember the first time I ever tried quinoa, I do recall that I was still living at my parents at the time, just becoming enamoured with whole foods, and like everybody else probably pronounced it kin-oh-ah. For the last ten years it has become a regular ingredient in our pantry. It makes it’s way into our stews,  accompanies our dinners, and fills our breakfast bowl. A forever favourite, it’s easy to prepare, versatile, and nutritious; but sometimes, like all good things, it can verge on being a little boring. Last year I came across ‘baby quinoa’, or as it’s actually called, kaniwa. Like quinoa (and amaranth and buckwheat), kaniwa is a grain-like substance which is actually a seed (and therefor gluten free). While the word kaniwa may sound a lot like quinoa, it is in fact an altogether different plant. About the size of amaranth, kaniwa is dark brown in colour and has a nutty, slightly earthy taste similar to quinoa. Yet, unlike quinoa which contains saponins, the bitter tasting protective coating which need to be washed off, kaniwa doesn’t contain these and doesn’t require rinsing prior to use. Taking about the same time to cook as quinoa, kaniwa makes a great addition to the kitchen and …