{meatless monday} — cute, crunchy, colourful : kaniwa

11 Feb
honey drizzled kaniwa with mushrooms and red peppers

honey drizzled kaniwa with mushrooms and red peppers

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i’ve written about kaniwa – i’ve only eaten it once before but i totally loved it and wanted to try it again.  you can read a little about my first experience here. i really love the stuff.  it’s similar to quinoa but with a little more “crunch” and it’s much smaller in size – so tiny!

there’s not a lot of nutritional information available in the US about this great ancient grain just yet – but it is loaded with protein and fiber, so it’s great for vegans, and it is naturally gluten-free. there’s talk of it being a superfood. keep your eyes and ears open for more information as it surfaces on this amazing little grain…

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the ratio is 1:2 for kaniwa and water….

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add the kaniwa and water to the pan at the same time and bring to a boil on medium to high heat…

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i chopped up red peppers and crimini mushrooms to go in my dish…  the kaniwa is very earthy in flavour and i thought the red pepper would give it a little sweetness…

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because it does not contain saponins, you do not have to rinse the kaniwa. and you may notice it kind of sticks to the water at first, almost like a fine sand… i like to play with my food…

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boil the kaniwa on medium heat for about 15-20 minutes…

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the kaniwa grain will become very rich in colour as it cooks…

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i added in a little of my favourite butter alternative… i like soy free for a few reasons.  you could do regular butter or even olive oil or coconut oil…

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i also added in some delicious good-for-you local honey to sweeten it up… maple syrup is wonderful with kaniwa, too!

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toss in your veggies when there is a little water remaining, cook them in for the last 5 minutes or so, until softened.  cover for a few minutes and cook until all of the water is absorbed… fluff with a fork and serve immediately…

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this dish keeps well in the fridge – good as a salad topper or reheated for lunch. great in pilafs or put it in a wrap!  you can find kaniwa in the bulk department at health food stores like whole foods market or online by doing a little research.  if you try some, let me know what you think!

i just love the texture, it’s so fun to eat! 😉

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6 Responses to “{meatless monday} — cute, crunchy, colourful : kaniwa”

  1. roodonfood February 11, 2013 at 9:05 am #

    Very cool. I kept thinking that this was an alternate spelling to Quinoa but not it’s totally its own thing. I will give this a try. Additional grains are always appreciated. Good post.

    Like

  2. Michael Balzano February 12, 2013 at 10:03 am #

    Hey! I’m glad you’ve tried Kaniwa. I’ve been meaning to check it out, so thanks for the sweet recipe!

    Like

    • cooking with audrey February 12, 2013 at 10:07 am #

      hey michael! thanks for the feedback, i always look forward to trying new things from the bulk department! 🙂 thanks for reading!!

      Like

  3. peruviansuperfood February 23, 2013 at 8:14 am #

    Thanks Audrey, love your work, great recipe!

    Like

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  1. {meatless mondays – kaniwa endive “boats” featuring spring-welcoming english peas} | food & foto - April 15, 2013

    […] introduced you to kaniwa a few times now… and this is one of my new favourite things to do with […]

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