kaniwaOf all places, at WINCO.  Kaniwa is a cousin of quinoa, same origination, similar nutrients, and same recipe uses.  Kaniwa actually has more protein and loads more iron than quinoa.  If you’re anemic or a vegetarian, this is for you.  You cook it like any grain~ 2 parts water to 1 part grain.  Kaniwa doesn’t contain the saponins like quinoa, so good thing these tiny seeds don’t need rinsed.  You can easily grind it and add to your gluten-free bread mixes.  I used some as a base for some lentils and veggies.  It looks like baby quinoa, tastes like quinoa, and has a bit more texture.  Enjoy!