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!!
Gluten Free and Off The Beaten Path 