Marx Pantry
  • Kaniwa

    10 pounds

    Price Per Each:
    Qty: 10lbs
    1-4 $120

    Product Info
    Kaniwa is a variety of goosefoot (a relative of quinoa) and actually a seed rather than a grain. This hardy plant is an extremely important crop in the high Andes, where other grains are difficult to grow reliably due to frequent frosts. It has an earthy flavor and a crunchy texture. In addition to being gluten free, kaniwa is high in protein (16%) and amino acids lysine, isoleucine and tryptophan.

    Whole kaniwa can be milled to produce kaniwa flour, or toasted & boiled as you would quinoa.

    Size: 10lbs
    Features: Naturally Gluten Free
    Origin: Peru

    Store kaniwa in an airtight container in a cool, dark, dry place.

    Recipes & Tips

    Kaniwa doesn’t have the bitter saponin coating that quinoa does, so it does not need to be rinsed before use.

    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:
    Combine 1 cup kaniwa in 2 ½ cups of water in a pot on the stove. Bring the water to a boil, then reduce the heat and simmer until the water has absorbed and the kaniwa has expanded and/or popped (20-45 minutes, depending on your stove). Remove from the heat and fluff with a fork.