Try this healthy grain salad from the Natural Gourmet Institute features a lesser-known relative of the ever-popular quinoa. Meet kaniwa in this light, protein-packed dish perfect for lunch or an Indian Summer picnic.
Curry-Lime Kaniwa Salad Recipe
1 cup kaniwa
1 ¾ cups water
½ teaspoon salt
4 carrots, peeled and grated
2 ears fresh sweet corn, kernels removed
½ cup currants
1 cup cilantro leaves, roughly chopped
3 tablespoons lime juice
1 ½ teaspoons curry powder
¾ teaspoon salt
1/3 cup olive oil
1. Cook the grains: Add kaniwa, water and salt to a small pot; cover and bring to a boil.
Reduce heat to the lowest setting and simmer for 25 minutes, without stirring, until water is completely evaporated. Remove from heat and let sit undisturbed for another 5 minutes. Fluff with a fork and transfer to a baking tray or large bowl to quickly cool down.
2. Make the dressing: whisk together the lime juice, curry powder and salt until well-dissolved. Whisk in the olive oil until combined.
3. Assemble: In a large bowl, toss together cooled kaniwa, carrots, corn and currants. Toss in dressing and season with salt and pepper to taste. Stir in cilantro just before serving.