Kaniwa Confetti Salad

A few weeks ago, we were lucky enough to be introduced to Kañiwa by Nava Atlas of VegKitchen. Since then, I’ve had a lot of questions about it and have actually given it a try myself! All I can say is that quinoa has a new rival in my kitchen!

And at a great time! I’m gearing up to start the 21-Day Weight Loss Kickstart, so I am trying to expand my selection of low fat vegan recipes. Kañiwa is a great addition to the diet of anyone trying to eat right. (By the way, if you are interested in joining me on the Weight Loss kickstart, let me know! I’m planning on starting after we get settled in our new home next week.)

About Kañiwa

Kañiwa, pronounced “ka-nyi-wa”, is a member of the goosefoot family, just like quinoa. Also like quinoa, it is a gluten free seed. What is really attractive to me about it is that it is 16% protein, making it higher in protein than any other grain. And (again) like quinoa, the protein is complete, containing all amino acids needed for health.

I tried to find it locally, but was unsuccessful, so I ended up ordering it from Amazon. I really hate rinsing quinoa, (I have visions of developing a quinoa rinser J) so I was excited to learn that Kañiwa doesn’t have saponin on the exterior and therefore there is no need to rinse it.

I used the method on the package to prepare it, but I think next time I will experiment and use some of the other methods that I use to cook quinoa to see if they work as well with Kañiwa. It’s not that there was anything wrong with it, but like quinoa I wonder if it would be a bit fluffier if cooked with a little less water.

I really loved this Kañiwa salad. I tossed the leftovers into a tossed green salad and really loved the texture it added!

Kaniwa Confetti Salad
  • ¾ cup Kañiwa
  • 1 cup corn, cooked fresh or thawed frozen
  • ½ cup diced carrots
  • 1 red bell pepper, diced
  • 2 celery stalks, diced
  • ¼ cup olives, pitted and sliced
  • 2 scallions, sliced
  • 1 avocado, pitted and diced
  • ¼ cup parsley
  • 3 T extra virgin olive oil
  • 4 T lime juice
  • 4 cloves garlic, minced
  • ½ tsp crushed red pepper
  • Salt and Pepper, to taste
  1. Combine Kañiwa with 1½ cups water. Bring to a boil, lower heat and cover. Simmer for 15 minutes. Remove from heat and allow to sit for 5 more minutes. Allow to cool.
  2. In a large bowl, combine corn, carrots, bell pepper, celery, olives, scallions, avocado and parsley. Toss with cooled Kañiwa. In a small bowl, combine olive oil, lime juice, garlic, crushed red pepper, salt and pepper. Toss with Kañiwa mixture and serve at room temperature.


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