Posts Tagged ‘kaniwa’
I was recently browsing the Gourmet Garage, a high end market in Greenwich Village, and came across a product I’d never heard of or seen before: Kañiwa. As I often do when I encounter a new product, I bought it. (Although I can’t afford to shop regularly in gourmet markets, I like to browse the aisles because I know that I will usually find something that is not commonly found in most other markets.)
Kañiwa , also spelled cañihua or canihua, is a tiny grain, about the size of a poppy seed. It is a species of goosefoot and is related to quinoa. Like quinoa, it is a whole grain native to the Andean mountains of Peru. Also like quinoa, when cooked, kañiwa seeds have little threads around them. Unlike quinoa, they do not contain saponins, which is the compound that gives quinoa its bitter taste. (If you ever cooked quinoa without rinsing it first, you know what I’m talking about.)
Although kañiwa is new to the U.S., it’s actually an ancient grain and health experts are now saying that kañiwa is the next big “super grain.” Nutritional facts about kañiwa are not yet available from the USDA, but considering that the people of the Andes have sustained themselves for thousands of years in part with kañiwa, it’s safe to say that kañiwa has something going for it. In fact, it’s high in protein (it’s 16% protein) and antioxidants, and also contains fiber, iron, calcium, and zinc. And it’s a gluten-free grain.
How to use Kañiwa
Again, kañiwa does not need to be rinsed. Most sources that I’ve consulted recommend toasting. Because it’s so small, it can be incorporated into many things, but is particularly popular made into a porridge. Kaniwa.org provides this recipe (with my edits):
Basic Kañiwa Porridge:
Cook one cup of kañiwa with two cups of water. Bring to a boil; lower the heat and simmer, stirring occasionally, until the water is absorbed. Just like quinoa, it will sprout little tails when done. Fluff with a fork. Serve the kañiwa with butter and a sweetener, such as maple syrup or Rapadura. This will make about two cups of cooked kañiwa.
Right now, kañiwa is hard to find, although you can order it online. I paid $5 for 12 oz., so it’s not cheap but not over-the-top expensive.
The texture of kañiwa is almost like grits, but firmer and crunchier. It’s quite unique. Below is a recipe that I created. It’s a very simple recipe with simple ingredients. It’s great for a party and it will definitely have people asking, “What is this?” In a good way. Enjoy!
Warm Kañiwa Salad
Makes 6 servings.
1/2 cup kañiwa
1 cup vegetable broth
2 tsp olive oil
1 tsp minced garlic
1/4 finely chopped shallots or scallions
1 cup mushrooms (any kind)
2 cups cooked white beans
1/4 cup minced parsley
1 tbsp stone-ground Dijon mustard
1 tbsp balsamic vinegar
1 tbsp fresh lime juice
1/4 cup extra virgin olive oil
salt to taste
freshly ground black pepper to taste
1. Toast kañiwa in a dry pot, stirring frequently, until it has a nutty aromna, about 2 minutes.
2. Pour in vegetable broth. Bring to a boil; lower heat and simmer, covered until liquid is absorbed. Fluff with a fork and transfer to a large bowl.
3. Meanwhile, heat oil in a medium skillet. Add garlic and shallots and cook for 1 minute. Add mushrooms and cook until mushrooms release liquid and start to brown. Add beans and cook until warmed through. Add this to kañiwa in bowl. Sprinkle in parsley.
4. Make dressing. Whisk all ingredients together until well blended. Pour over kañiwa. Toss to mix well. Adjust seasoning as desired.