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Kaniwa is a species of goosefoot. It is closely related to Quinoa, and is used in similar applications. It grows wells in the high mountain areas of southern Peru and Bolivia. Kaniwa is a hardy plant that can withstand cold temperatures. It's numerous seeds are 1 millimeter in diameter and are dark brown to black in color. Very high in protein and sulfur-containing amino acids, Kaniwa is a good substitute for animal byproducts, such as milk and it also has a 60 carbohydrate content. Kanihuaco is the name of the powder created by grinding Kaniwa. Unlike Quinoa, there are no saponins in Kaniwa.
Kaniwa can be converted into powder that is mixed with flour to prepare breads, noodles or snacks. The whole grain can be boiled in milk and mixed with sugar to create a porridge.
There are no saponins in this grain. For best results, toast prior to cooking. 1 cup of Ka¤iwa needs 2 cups of water, simmer over low heat for 15 minutes. The grain will pop and the outside germ will separate into a curly tail. One cup dry yields 2 cups cooked.
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