Kañiwa Grain by Zocalo

Kañiwa, a grain closely related to quinoa, is packed with protein and naturally gluten free. Indigenous to the Andes Mountains, kañiwa's earthy flavor and crunchy texture is terrific in stir fries, soups and other dishes calling for whole grains.

Kañiwa is a species of goosefoot, a flowering plant similar to quinoa. Because of its resistance to low temperatures and high altitudes, this nutritious grain flourishes high in the Andes Mountains where traditional crops of corn, wheat or rye grow unreliably or not at all.

Because of its high protein content, you can served a fully balanced meal with just kañiwa and vegetables. Cooked kañiwa is a great substitute for ordinary starches like rice or potatoes in a variety of dishes including soups, salads and stir fries. Pair it with your favorite fish for a nutritious dinner.

To prepare kañiwa, bring one part kañiwa grain three parts water and a dash of salt to a boil. Once boiling, lower the temperature to a simmer and cook for 30-40 minutes, stirring very occasionally. Transfer to serving bowl, add salt to taste and fluff with fork.