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Acorn Squash and Spiced Kañiwa

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I’m always searching for ways to “amp up” my vegan protein count each day, often turning to quinoa as a standout for increasing my daily intake.  Well, move over quinoa (pronounced keen-wha), there’s a new kid in town!  Kañiwa (pronounced ka-nyi-wa) is similar to its cousin quinoa in that both are actually seeds (not grains) and gluten-free, however, kañiwa has quinoa beat in the protein department. Kañiwa is indigenous to the Andes Mountains of Peru and Bolivia and is able to thrive in high altitudes with low temperatures.  Now that’s a SUPERSEED!  In addition to protein, this tiny seed is also high in fiber and rich in both iron and calcium.  If you’re interested in trying this new grain-like seed, give our Acorn Squash and Spiced Kañiwa a try.  It’s vegan, gluten-free and delicious! 

Acorn Squash and Spiced Kañiwa

 

 

 

Acorn Squash and Spiced Kañiwa

 

 

 

Benfits of Kañiwa:

  • Good source of minerals (calcium, iron and phosphorus).
  • Good source of dietary fiber.
  • Rich in flavonoids, especially quercetin with it’s antioxidant and anti-inflammatory properties.
  • Contains no saponins like its cousin quinoa – not necessary to rinse well before using to remove the soapy, white foam.

 

 

Where did I find this tiny seed?  Zócalo Gourmet 

Zócalo Kañiwa

Acorn Squash and Spiced Kañiwa
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Ingredients
  1. 1 large acorn squash, halved and seeded
  2. 2 tsp. coconut oil
  3. 3 cups cooked kañiwa (prepared according to package directions)
  4. 1 teaspoon ground cinnamon
  5. 1/4 teaspoon ground ginger
  6. 1/4 cup slivered almonds, lightly toasted
  7. 5 dried, organic Turkish apricots, diced
  8. 3 green onions (white and green parts), chopped
  9. 1/2 large Granny Smith apple, diced
  10. 2 tablespoon Austrian pumpkin seeds
  11. 2 tablespoons hemp seeds (optional)
  12. high-quality sea salt
  13. fresh cracked pepper
Instructions
  1. Preheat oven to 400 degrees F.
  2. Prepare kañiwa according to package directions. Takes about 30 minutes.
  3. Brush the flesh side of the squash with the coconut oil and place face side down on a parchment-lined baking sheet.
  4. Roast until tender when pierced with a knife.
  5. About 25-30 minutes.
  6. Combine cooked kañiwa, spices, toasted almonds, dried apricot pieces, green onion, pumpkin seeds, hemp seeds and salt & pepper to taste. Toss until well combined.
  7. Scoop warm kañiwa into roasted acorn halves and serve.
  8. ENJOY!
Notes
  1. vegan, gluten-free, dairy-free, soy-free
  2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
https://goofyfootfoods.com/

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