Kaniwa, Gluten-Free

Kaniwa, Gluten-Free

Kaniwa (Canihua) is an ancient super grain, grows well in the high mountains of Peru,
 smaller than quinoa, and packed with protein, amino acids, fiber. Has delicate nutty flavor,
 slightly sweeter than quinoa and has crunchy texture. Great in salads, pilafs and soups, or 
Grind into powder and mix with flour for baking. Toast prior to cooking for best results.

Cooking Instruction: Boil 2 cups water with 1 cup Kaniwa. Reduce heat and simmer 20 to 25 min. until the grain will have puffed up and absorbed all of the moisture until tender, 
Fluffing the cooked grains with a fork.