Kaniwa doesn’t have the bitter saponin coating that quinoa does, so it does not need to be rinsed before use.
In addition to being cooked similarly to quinoa, kaniwa can also be milled into flour for use in gluten free baked goods.
Once cooked, kaniwa can be used by itself or combined with other grains in grain salads, soups, as a starch side dish or base to top with fish or stir fries.
Basic Cooking Instructions:
Optional: Lightly toast in a dry pan before boiling – this will intensify the kaniwa’s natural nuttiness.
Combine 1 part kaniwa with three parts water and some salt. Bring the water to a boil, then reduce the heat for a simmer & simmer, stirring occasionally, until tender (30-40 minutes).