Kaniwa, pronounced [Kahn-ee-wah] is another member of the goosefoot family, related to quinoa grown in the Andes in Peru. The grain is naturally gluten-free and unlike quinoa does have an outer coating containing bitter saponins. The tiny grain is about 1/3 size of a quinoa grain and can be used in soups, salads or even a coating for fish or meats.
For best results the grains should be toasted in a hot, dry pan before use; this will bring out the flavor.
Nutritionally, 1/4 cup serving offers 7 grams of protein, 2 grams of fat, 29 grams of carbohydrate and 4 grams of fiber and provides 130 calories.
Find Kaniwa in health food stores, or online.