I have fallen in love with Kaniwa lately. It is my latest discovery and now most frequent breakfast. It is not very different from quinoa in its nutritional profile, however, the nutty crunch and texture have me hooked. Like quinoa, it is actually a seed rather than a grain, as we use it, so it is high in protein. It also packs on a hefty amount of fiber and antioxidants.
I usually eat it as porridge in the morning. It cooks up in about 10 minutes and will sprout a little white tail, similar to quinoa. Add some almond milk, honey, chia seeds, fruit and cinnamon and you have a perfect and delicious breakfast.
You can, and should, also use kaniwa as a savory dish. Add some sauteed vegetables, tofu or meat and you will also have a perfect dinner.
