Kañiwa, pronounced “ka-nyi-wa”, has been cutlivated in South America for thousands of years. Kañiwa is gluten-free and a great power food. It has been called the “new quinoa”. It is a cousin to quinoa but, actually, has higher protein, fiber and antioxidants along with significant levels of calcium, zinc and iron. Its nutty taste is unique, and it tastes even better than tabbouleh in this recipe for Kañiwa with Lemon, Basil and Tomatoes. To prepare it, you just boil water or broth, add the Kañiwa, cook and cover for 15 minutes. It’s a breeze and a nutritional powerhouse. For more information, see Roland Foods on where to find it. Trust me. You will be hearing a lot more about this incredible grain.
Kañiwa with Lemon, Basil and Tomatoes
4 to 6 servings
2 cups vegetable broth
1 cup kañiwa, rinsed
2 to 3 tablespoons fresh lemon juice
1 cup chopped roma (plum) tomatoes
1/2 cup chopped fresh basil
1/4 cup chopped green onions
1/4 cup crumbled feta cheese (optional)
1. Bring vegetable broth to a boil in a medium saucepan. Add rinsed kañiwa and reduce heat to a simmer. Cover and cook until all of the broth is absorbed, about 15 minutes, stirring frequently. Remove from heat and let stand covered for 2 minutes; fluff with a fork.
2. Transfer kañiwa to a large serving bowl. Add lemon juice, tomatoes, basil, green onions and feta, if desired. Chill at least 1 hour before serving.