Kañiwa Confetti Salad
Recipe type: Grain salad
Cuisine: Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6
Dark reddish-brown in color and about half the size of a tiny quinoa seed, kañiwa cooks up quickly to resemble a smaller version of red quinoa. It makes a deliciously different kind of grain salad.
  • ¾ cup kañiwa
  • 1 cup cooked fresh or thawed frozen corn kernels
  • 2 medium carrots, finely diced
  • 1 medium red bell pepper, finely diced
  • 2 celery stalks, finely diced
  • ¼ cup pitted cured black or green olives, sliced
  • ¼ cup minced fresh parsley
  • 2 scallions, sliced
  • ½ medium firm, ripe avocado, finely diced
  • ½ cup green sprouts (such as pea shoots), cut into short segment, optional
  • 3 tablespoons extra-virgin olive oil
  • 3 to 4 tablespoons lemon or lime juice, or to taste
  • Salt and freshly ground pepper to taste
  • Raw greens, optional
  1. Combine the kañiwa with 1½ cups water in a small saucepan. Bring to a gentle boil, then lower the heat, cover, and simmer gently for 15 minutes, until the water is absorbed. Transfer to a serving bowl and allow the grain to cool to room temperature.
  2. Add the remaining ingredients and stir together. Serve at once, arranging individual servings over lettuce, baby greens, or other raw greens, if desired.
Recipe by VegKitchen at https://www.vegkitchen.com/kaniwa-confetti-salad/