Kañiwa Salad
Move over quinoa! Kañiwa is the next big thing. Packed with protein, kañiwa is easy to cook and gluten-free. Try this easy salad recipe.
Recipe and image courtesy of GoGo Quinoa
Ingredients
- 1.5 cups GoGo Quinoa kañiwa
- 3 cups water
- 2 big tomatoes cut in small dices
- 2 cups fresh parsley chopped
- 1 cup fresh cilantro chopped
- 1 cup fresh mint chopped
- 1 seedless cucumber cut in small dices
- 1/4 cup olive oil
- 1/4 tsp salt
- 1 pressed garlic clove
Servings:
Units:
|
Ingredients
Servings:
Units:
|
Instructions
- Cook kañiwa as directed and pass to a bowl (cooking directions: bring to a boil, reduce heat and simmer uncovered for 15 minutes)
- Mix together all the ingredients for the dressing: olive oil, salt and garlic and toss with kañiwa. Leave to cool.
- Add parsley, cilantro, mint, tomato and cucumber.
