Meet Kañiwa – A Gluten Free Super Grain

If you have yet to stumble upon this food, Kañiwa is a dark mini grain native to South America.  Don’t let its small size fool you, this delicious seed like grain is a powerhouse food, full of iron (one serving provides 60% of your daily recommended intake!) 3 grams of fiber, and 6 grams of protein.  You can add it to gluten free bread recipes, muffins, or try the recipe for tabouli that I lifted right from the box!

For those unfamiliar with the Arabic culinary delight called tabouli, this traditional salad is made with cracked wheat – a big fat hairy no-no for Celiacs like me.  In the past, I’ve made tabouli with Quinoa but was pleasantly surprised to find that Kañiwa provides a delicious alternative.  Try the recipe below or try the following recipe with 1/2 Kañiwa and 1/2 Quinoa.

Here’s What You Will Need:

1 C. Cooked Kañiwa

1 C. Fresh Parsley, chopped

1/2 C. Green Onion, chopped

2 T. Fresh Mint Leaves, chopped

2 Cloves Garlic, minced

1/3 – 1/2 C. Extra Virgin Olive Oil (to taste)

1/3 C. Freshly Squeezed Lemon Juice

1/2 tsp. Salt

Follow the box directions for preparing Kañiwa.  Mix together all of the ingredients and place in the fridge until chilled.  Serve and enjoy!!

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