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Ancient Grains - Kaniwa Salad

Posh Journal
Cook Time 20 mins
Total Time 20 mins
Course Salad
Servings 2 -3


  • For Kaniwa Salad:
  • 1 cup Kaniwa
  • 2 cups water
  • 1 ½ cups halved cherry tomatoes
  • cup avocado, chopped
  • cup mango, chopped
  • 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


  • 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.
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