Kañiwa: a Nutritious Grain from the Andes

With its clear health benefits and its sweet, nutty flavor, Kañiwa is a delicious & nutritious choice for any meal. The mild flavor of Kañiwa also makes it easy to use in both sweet and savory dishes. Try it in a ROLAND®KAÑIWA LEMON MINT TABOULI STYLE SALAD or in ROLAND®KAÑIWA AND CHICKEN VEGETABLE SOUP or simply cook it up for breakfast with sliced fruit.

Much like its cousin Quinoa, Kañiwa, pronounced “ka-nyi-wa,” is a super grain. Both Kañiwa and Quinoa are members of the goosefoot family, and the tiny grain that we eat is actually the plant’s seed. Grown high in the Peruvian Andes, Kañiwa is prized for its ability to thrive in the harsh climate and for its nutritional content. Each Kañiwa grain is 1/3 the size of a quinoa grain, but with higher protein, fiber, and antioxidant density. Kañiwa also has significant levels of calcium, zinc, and iron.

Originally cultivated thousands of years ago in the Andes of South America, the miniscule size of each grain belies the amazing amount of vitamins and minerals packed in each bite. With 16% protein, Kañiwa has a higher protein content than any other grain. In addition to all of its extraordinary health benefits, Roland® Kañiwa has a nutty satisfying flavor.

Naturally gluten-free, Kañiwa is a tasty and healthy grain for a gluten-free diet. Kañiwa is also a complete protein, containing all nine essential amino acids in correct proportion, which makes it an excellent choice for a vegetarian diet, as well

ROLAND®KAÑIWA LEMON MINT TABOULI STYLE SALAD

1 cup Roland® Kañiwa, rinsed then toasted
2 cups Hot Water
1 cup Parsley, chopped
1/2 cup Green Onions, chopped
2 tablespoons Fresh Mint, chopped fine
2 garlic cloves, minced
1/2 cup Roland® Extra Virgin Olive Oil
1/3 cup Fresh Lemon Juice
1/2 teaspoon Roland® Sea Salt
1/2 teaspoon Fresh Ground Black Pepper

Toast Kañiwa Seeds in a dry skillet, over medium heat, 2-3 minutes.

Place slightly cooled seeds in saucepan, add hot water and simmer over low heat for 15 minutes, or until water is absorbed. Stir frequently to prevent sticking. When done, the grain will pop and the outside germ will separate into a curlicue.

Remove from heat and let the Kañiwa stand, covered, for two-three minutes. Fluff with fork before serving.

To make dressing:combine garlic, lemon juice, olive oil, salt, pepper, green onions, parsley and mint. Add Roland Kañiwa and toss lightly.

Garnish with Fresh Lemon Zest and slivers of jicama.

Recipe by Jerilyn Cheney Brusseau, Culinary Design and Counsel © American Roland Food Corp. 2011

ROLAND®KAÑIWA AND CHICKEN VEGETABLE SOUP

Approximately 8 servings

2 tablespoons Roland® Olive Oil
1 cup carrots, sliced diagonally
1 cup celery, sliced diagonally
1 leek, chopped in 1/4 “ rounds
6 cups Chicken Stock
1 cup Water
3/4 cup Roland® Kañiwa, rinsed and toasted
2 cups chicken, cooked and diced
1/4 cup Italian Parsley, chopped
1/2 teaspoon Roland® Sea Salt
1/2 teaspoon Fresh Ground Black Pepper

In a large saucepan, heat 2 tablespoons Roland® Olive Oil over medium-high heat. Add chopped carrots, chopped celery, chopped leek and sauté 5 minutes until lightly browned.

Stir in 6 cups of chicken stock, 1 cup water and bring to a boil

Stir in 3/4 cup Toasted Roland® Kañiwa, chopped chicken, chopped parsley, salt and black pepper. Cover pan, reduce to low and simmer for 20-30 minutes. Adjust seasonings and serve.

Recipe by Jerilyn Cheney Brusseau, Culinary Design and Counsel © American Roland Food Corp. 2011