Kaniwa (Kah-nyee-wah) is grain- like but is actually a seed that’s smaller than quinoa. It’s a little easier to cook than quinoa because you don’t need to rinse it before cooking. To prepare Kaniwa you need two parts water to one part kana and a little salt. Bring to boil and then simmer covered for about 15 minutes and your done.
It’s kind of earthy and a little crunchier than quinoa. It has the texture of wet coffee grinds.
To eat it you need to add a lot of texture to it.
I made a salad out of it.