1 gram Kaniwa seeds, Chenopodium pallidicaule, Inca superfood, USDA Organic
As a grain-like seed native to the Peruvian Andes, kaniwa is a close relative of quinoa. Just like quinoa, this “super grain” is loaded with protein, dietary fiber, and antioxidants, but kaniwa is more nutrient-dense. Organic kaniwa has a similar sweet nutty flavor as quinoa, but its seeds are half the size of quinoa. Kaniwa can be cooked and prepared just as you would quinoa, but it does not need to be rinsed prior to cooking since it does not contain any bitter saponins like quinoa. Once cooked, kaniwa has a delightful crunch, which makes it a unique alternative to fluffy quinoa. High in protein and fiber, kaniwa has more protein, calcium, zinc and iron content than that of more widely commercialized cereals.
Leaves, flowers and seeds are all edible. Cool weather crop used to high altitudes, but will grow in the flatlands. The plant will survive temps well below freezing. Grown by the Inca people for millennia. Best to plant in fall or really early spring. Avoid heat. One gram contains hundreds of tiny seeds.