In case you haven’t come across it yet, there’s another ancient grain in town. It’s called kaniwa (pronounced kah-ni-wah) and is related to quinoa. It’s high in calcium, zinc and iron, and has even more protein than quinoa. Plus, it’s gluten-free! The grain is very small – about half the size of quinoa – and is reddish-brownish in color. It takes about the same amount of time to cook as quinoa, but needs a bit more water.
I paired it with steel-cut oatmeal to give it a nice “chew”. Steel cut oats take longer to cook than traditional rolled oats, but since it cooks up at the same rate as kaniwa, I think it’s a great combination for a satisfying, stick-to-your-ribs kind of breakfast! Top with some fresh raspberries and a splash of almond or soy milk, and you have a healthy breakfast that will keep your appetite at bay until lunch. Enjoy!
1/2 cup kaniwa
1/2 cup steel cut oats
3 1/2 cups water
1/4 teaspoon sea salt
1 pint fresh or frozen raspberries
almond or soy milk
stevia, agave nectar or honey for sweetness
- Place the kaniwa, steel cut oats, water and salt in a saucepan and bring to a boil.
- Reduce heat to simmer, cover with a tight-fitting lid, and cook for 15 – 20 minutes until oats are cooked and water is absorbed.
- Serve with raspberries and milk.