The cousin of the quinoa, the kaniwa is actually a pseudo-cereal very popular in the Incas’ culture, whose grains are thinner than its predecessor, and the culture is mainly located in Peru and Bolivia.
Rich in protein (equivalent to 16% of its weight) and in amino acids (the 10 essential acids), kaniwa is a whole food and gluten free. It is interesting for its iron, zinc and calcium content, vitamins B and E as well as for its fibers and for its antioxidant power.
It is used as quinoa, in the form of grains or flour, as a side dish or as a salad. The advantage of kaniwa is the absence of saponins which would improve its taste, less bitterness than in quinoa.