Of 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!
