If kaniwa is hard to find, substitute with the same amount of quinoa, and keep the liquid - to - solid ratio the same.
Not exact matches
Assemble the salad by mixing the cooked
kaniwa, with the roasted beets, corn, pomegranate arils, scallions, cilantro, and chopped avocado with some baby greens, and the cooked beet greens (
if using).
I mostly eat savoury cooked breakfasts due to my kind of weakdigestive system so
if you have some ideas for that I would love to see them in a video And
if you're interested: I mostly eat some kind of stew - like porridge from brown rice, millet or buckwheat (sometimes miked with tiny seeds like amaranth or
kaniwa) with carrots and radish, which I cook separately or with the grains.
This recipe includes basic cooking directions for kañiwa too, so
if you don't fancy a soup, simply cook the
kaniwa and add it to salads, breakfast porridge, or just eat it topped with a little salad dressing.
Whole grains are a great source of protein, but the queen of whole grains when it comes to protein content is quinoa or,
if you can find it,
kaniwa.
If you like cooking with barley, you might want to try out a few more of my favorite vegetarian and vegan barley recipes, or, branch out and try some new - to - you whole grains and ancient grains, such as teff or
kaniwa.