Just when you finally figured out how to pronounce “quinoa,” there is a new super grain on the market. Kañiwa (pronounced ka-nyi-wa), like quinoa, is a species of goosefoot (Chenopodium) grown primarily for its edible seeds. It is grown in Peru and is not yet widely available in the United States.
Unlike quinoa, kañiwa does not contain bitter tasting saponins and so does not need to be rinsed thoroughly before cooking. It is smaller than quinoa but is cooked using the same methjod of 2 parts liquid to 1 part grain. Naturally gluten-free, kañiwa is a healthy grain for a gluten-free diet. Kañiwa is also a complete protein, containing all nine essential amino acids in correct proportion, which makes it an excellent choice for a vegetarian diet. Kañiwa also has significant levels of calcium, zinc, and iron.
Where to find it?
Kañiwa is currently sold at Whole Foods Market, Amazon, and other online retailers.
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