Kaniwa Salad with Roasted Hokkaido and Fig

Kaniwa is, like quinoa, an ancient grain that grows in Peru and Bolivia. It is about half the size of quinoa but otherwise quite similar. It’s an excellent source of protein and amino acids, and exceptionally high in fiber, iron, and calcium and is also gluten-free like quinoa. Enjoy it in salads, soups or as the stuffing. However, one major difference between the two is that kaniwa doesn’t have saponins that gives quinoa a soapy, slightly bitter flavour if not rinsed properly.

150 g Kaniwa
300 ml Water
2 Ripe yet firm figs
300 g Hokkaido pumpkin, diced and roasted
Handful of red basil leaves, chopped
A bunch of chives, chopped
4 Spring onions, white part only, chopped
1 tbsp Truffle oil
2 tbsp Olive oil
3 tbsp White balsamic vinegar
Salt and freshly ground pepper to taste

Combine the kaniwa with water in a small saucepan. Bring to a gentle boil, then lower the heat, cover, and simmer gently for about 15 minutes, until the water is absorbed.
Transfer to a bowl and allow them to cool to room temperature. Add the remaining ingredients and toss together. Place them over cabbage leaves or greens and serve immediately.

Kaniwa Salad with Roasted Hokkaido and Fig

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