Move Over Quinoa

Original Image by Keith McDuffee via Flickr
Original Image by Keith McDuffee via Flickr

By: Nikki Nies

I believe quinoa’s run as “hot new grain” is fading.  It’s become a ubiquitous grocery staple, which means there has to be a new “fad grain” in town.  There is!

Move over quinoa, you can expect to see kaniwa hit grocery shelves, menus and health gurus suggestions.  Also called Cañihua, Canihua, Kañiwa or Chenopodium pallidicaule, in comparison to quinoa, kaniwa is a smaller, reddish-brown grain.  This grain is a good source of calcium and iron, is a high protein, high antioxidant and phenolic content.  Unlike quinoa, kaniwa does not contain saponins, which would require a good rinse prior to cooking.

The brand Purely Elizabeth has just debuted a new line of cereals, including kaniwa. Also, it can be purchased on or at some Whole Foods stores one may be lucky enough to buy before the huge, possible wave of consumers.



  1. I heard about canihua about a year ago and have been using it ever since. It seems to take a while for people to catch on. Quinoa has become very mainstream now so it may take a while before this one gets out there! Do you have any favourite ways of using it?


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