Ancient Grains - Kaniwa Salad
Ingredients
- For Kaniwa Salad:
- 1 cup Kaniwa
- 2 cups water
- 1 ½ cups halved cherry tomatoes
- ⅓ cup avocado, chopped
- ⅓ cup mango, chopped
- ⅓ cup red bell pepper, chopped
- ¼ cup chopped fresh cilantro
- Kaniwa salad dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 limes or lemons, juiced (add more according to your liking)
- 2 teaspoons ground cumin
- 1 teaspoons salt
- teaspoons Optional : 1 to 1 ½ of honey or agave nectar, if you like a sweetness in your dressing
- Add salt and ground black pepper to taste
Instructions
- 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.
Tried this recipe?Let us know how it was!