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Masala Spiced Kañiwa Salad

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Now that we have embarked on a new year, my plan is to simplify!  Keeping it simple, staying present and reducing stress is the name-of-the-game as we ease into 2015 and beyond.  With that in mind, I’ve created an easy-to-make Masala Spiced Kañiwa Salad.  You might think kañiwa (ka-nyi-wa) sounds exotic but these tiny seeds pack more protein than quinoa and cook up in about 35 minutes.  Love that!  If you can’t find kañiwa, substitute quinoa or any grain you have on hand.  No pressure – just loose guidelines.

Masala Spiced Kañiwa Salad

If you like the taste of kañiwa, give our  Acorn Squash and Spiced Kañiwa recipe a try.  Also, easy-to-make and delicious.  

Masala Spiced Kañiwa Salad

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 TO FIND THIS TINY SEED? Check out Zócola Gourmet

WHERE TO FIND ORGANIC GARAM MASALA SPICE MIX? Check out SPICELY ORGANICS

Masala Spiced Kañiwa Salad

Masala Spiced Kañiwa Salad
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Ingredients
  1. 4 cups cooked kañiwa, prepared according to package directions and cooled
  2. 2 cups roasted butternut squash, cooled
  3. 2 cups baby kale
  4. 1 cup soaked walnuts (sub any nut of choice - or keep it "nut-free" and use sunflower seeds)
  5. 4 scallions, chopped
  6. 1 Korean pear, chopped (feel free to sub any type of pear, jícama or an apple)
  7. 2 tablespoons lime juice
  8. 1 teaspoon maple syrup
  9. 2-3 teaspoons masala spice mix (I typically use Organic Garam Masala by Spicely Organic)
  10. sea salt and black pepper to taste
Instructions
  1. Soak walnuts overnight (at least 8-12 hours) - Rinse well and pat dry.
  2. Preheat oven to 375 degrees F.
  3. Prepare kañiwa according to package directions and let cool completely.
  4. Peel and dice butternut squash. Toss with a little coconut oil and sea salt, lay out on baking sheet. Bake at 375 degrees F. for about 30 minutes, or until tender. Remove from oven and let cool completely.
  5. Prep scallions and pear.
  6. Using a small bowl, combine the juice of 1 lime (about 2 tablespoons), 1 teaspoon maple syrup, 2-3 teaspoons Garam Masala spice and a pinch of salt. Give a stir.
Combine
  1. Using a large salad bowl, combine baby kale, prepared kañiwa, prepared butternut, scallions, pear, nuts and lime/spice mix. Toss until well combined.
  2. ENJOY!
Notes
  1. gluten-free, dairy-free, soy-free, vegan
  2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
https://goofyfootfoods.com/