Bring water to a boil in saucepan
Add rinsed Kaniwa, reduce heat to medium-low than simmer.
Cover and cook until all of the water is absorbed (for about 10-15 minutes).
Stir frequently to prevent sticking and burning.
Remove from the heat and let the Kaniwa stand, covered for about 2-3 minutes
Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
Mix Kaniwa and all other non-salad dressing ingredients in a bowl.
Pour dressing over Kaniwa salad mixture; toss to coat.
Stir in cilantro; season with salt and black pepper.
Serve immediately or chill in refrigerator.
Note: This Kaniwa salad can be refrigerated overnight.