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Ancient Grains - Kaniwa Salad

Author: Posh Journal
5 from 1 vote
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Cook 20 minutes
Total 20 minutes
Servings 2 -3
Course 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

Method

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

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