- — Kosher, Non-GMO, Organic, Raw, Sproutable, Vegan
- — Free of Cholesterol, and Sodium
- — Good source of Iron and Potassium
Discover Organic Kaniwa Super Grain to Boost Your Diet
Organic Kaniwa is a whole grain that is slowly taking over the hearts and tables of the Westerners. It’s often mistaken for quinoa, and some stores even advertise it as “baby quinoa”. However, these two super grains are quite different. Whole kaniwa grain is, technically, a seed, just like quinoa, buckwheat, and millet. But it offers all the nutritional benefits of whole grains; therefore, classed as one.
Food to Live Kaniwa seeds are smaller than quinoa and have super thin husks which are incredibly rich in fiber. Just by a single touch kaniwa husks easily come off, revealing beautiful reddish and brown seeds. When cooked quinoa becomes fluffy, whereas organic Kaniwa remains firm and crunchy. It also has a slightly sweeter nutty flavor. Interestingly, the cooking process itself is the same for these grains. In fact, it’s the same for the vast majority of whole grains. Organic Kaniwa super grain earned its status due to its nutritional value. It’s a great source of plant protein and fiber. Also, this grain is among the richest in iron. Half a cup of cooked kaniwa seed will have about 160 calories and only 1 gram of fat.
How to Cook and Store Organic Kaniwa Super Grain
It’s best to cook whole kaniwa grain the same way as any other grain. Bring it to a boil and simmer until all liquid is absorbed. It would be best if you used a 1:2 kaniwa seed to the liquid ratio when cooking. This whole grain doesn’t need to be soaked or washed before cooking. So, you can place it into a pot and get on with the cooking. It will need to simmer for about 15-20 minutes. To make kaniwa seed porridge, cook it with milk for about 25 minutes. Don’t forget; you can add some sweetener, fruits, and nuts.
Moreover, You can use organic Kaniwa as a substitute for quinoa in any recipe. It will work great in salads, soups, pilafs, and be served with curry sauce as a whole grain. Store whole kaniwa grain in a cool, dark place. Please keep it in an airtight container.
How to Sprout Kaniwa at Home
- Yields approximately 3 cups (1/2 lb.) of sprouts. Prep 3 tablespoons of seed, then transfer into a bowl or into your sprouter. Add 2-3 times as much cool (60°-70°) water. Mix seeds up to assure even water contact for all.
- Allow seeds to soak for 6-12 hours. Empty the seeds into your sprouter (if necessary). Drain off the soak water. Rinse thoroughly with cool (60°-70°) water. Drain thoroughly! Set your sprouter anywhere out of direct sunlight and at room temperature (70° is optimal) between rinses. Ensure sufficient air-circulation is provided.
- Always be sure to drain very thoroughly. The most common cause of inferior sprouts is inadequate drainage. Rinse and drain again every 8-12 hours for 3 days.
Enjoy your homemade sprouts! 
Cooking Instructions
- Combine 1 part Kaniwa & twice as much water in a saucepan.
- Bring the mixture to a boil, simmer the Kaniwa stovetop for 15-20 min, stirring occasionally.
- Add Salt. Cook until all of the water is absorbed.
Cooking ideas & tips: keep some on hand to add protein and fiber to a green salad; top it off with your favorite vegetable curry or saucy stir-fry.
How to Make Kaniwa Breakfast Bowl
