One of the best things about having worked at a natural grocery store is being able to pick your former co-workers brains when you’re looking for new products to try.
A few weeks ago, as I was casually strolling down the aisles looking for some inspiration, my friend Barney approached me and asked me what I was looking for. I looked at him for a second and said : “I have no idea”. Seeing that he looked just as confused by my answer as I was, I explained to him that I was trying to find some inspiration for new recipes. I asked him if they had received any new and interesting products lately. And indeed, they had.
If you love quinoa, but you’re ready for a new super grain to play around with, let us introduce you to Kañiwa.
Smaller than quinoa and with a slightly nuttier, sweeter taste, this ancient super grain ( although it is technically considered a seed) packs just as many nutrients and is equally versatile. It’s high in protein, fiber, iron, and calcium and, like quinoa, it’s also gluten-free.
Use it in salads, soups, as a side dish and even for breakfast instead of oatmeal. And if you like “one bowl meals” like we do, give this recipe a try.
This kañiwa and tofu bowl is nutritionally balanced, filling and comforting. A great way to start off your week.
Happy Meatless Monday!
- 1/2 cup raw kañiwa (yields approximately 1 cup cooked)
- 1 cup water
- 3 oz extra firm tofu, diced
- 1 tsp grated ginger
- 1/2 tsp lemon pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1 tbsp extra virgin oiive oil
- 1/2 cup sliced carrots
- 1 clove garlic, minced
- 1 tbsp grated ginger
- 3 cups chopped rainbow swiss chard
- Salt to taste (optional)
- 1 tbsp liquid aminos (you can also use low sodium soy sauce)
- In a medium size sauce pan, bring water to a boil. Add salt (to taste) and kañiwa. Reduce heat and continue cooking for 15-20 minutes, until the water has been absorbed. Remove from heat, fluff it with a fork and set aside
- In the meantime, place diced tofu in a small bowl. Add lemon pepper, grated ginger, garlic and onion powder and salt and toss well
- Heat 1 tablespoon of olive oil in a large, deep skillet. Add tofu and cook over medium heat for 5-6 minutes, tossing frequently. Add carrots, minced garlic and ginger and continue cooking for 3-4 minutes. Season with salt to taste (optional). Add swiss chard and liquid amino and cook just until it starts to wilt
- To serve, spoon cooked kañiwa into a bowl and top with tofu and vegetables