Kaniwa seed; Quinoa’s close relative is a full grain seed food.
Like Quinoa, Kaniwa is unique to South America. Kaniwa grown in Peru and Bolivia is the seed parts of a flowering plant called Chenopodium Pallidicaule).
Quinoa is the same genre (Chenopodium) but is a different species with slightly different features.
Kaniwa is smaller than kinoa seeds. It is about half and dark red – brownish color.
Although Kaniwa is slightly sweeter than kino, both Kinoa and Kaniwa have a delicious walnut aroma. In addition, Kaniwa has a slightly crisp tissue, while kinoa is fluffy and soft. These tissue and flavor differences require using different methods when cooking two grains.
Kaniwa is technically seed, it is not a cereal. However, it carries most of the food properties of whole grains.
The seeds are naturally gluten -free, which makes them an ideal source of complex carbohydrates for people with celiac disease or gluten sensitivity.
Quinoa and Kaniwa are full proteins, ie contain all the necessary amino acids that cannot be produced by itself in the body. Kaniwa is particularly rich in lysin, which is typically a amino acid, which is only in small amounts of cereal products.
Kaniwa seeds also contain various vitamins and minerals that support the physiological processes of the body. These nutrients include iron, B vitamins, vitamin E, magnesium, phosphorus, zinc, copper and manganese.
https://egepazarindan.com/kirmizi-kinoa-beyaz-kinoa-farki-Nedir/ How to cook Kaniwa seeds? A relatively fast cooked seed is food. The cooking time varies between approximately 20 to 25 minutes. Baking the cooked grains with a fork will prevent it from sticking to the pan.
When cooking Kinoa and Kaniwa, the main difference is that it does not need to be rinsed before cooking.
Quinoa seeds have an outer layer of saponins, a type of molecule that gives a light soapy taste with a slightly soapy. It is therefore important to rinse the kino because it washed the saponins.
Kaniwalar does not contain saponin and does not need to be rinsed before cooking. This may accelerate your preparation time a little, but there are no other big differences when cooking two grains.
How to consume Kaniwa Seed? Kaniwalar is very suitable for use as a filling for zucchini or pepper.
Kaniwa’s small size and slight crispy texture, sliced bell pepper, olive and white cheese rice goes well in a rice. Kaniwa is also a great breakfast. It can be mixed with pancakes without affecting its tissues.
Alternatively, it can be served with a little honey and added to the chopped hazelnuts or chopped fruit.
In addition, the seeds can be grinded and turned into flour. This protein -rich flour can be evaluated in a wide range of recipes.
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