Introducing PEREG HEALTHY BABY QUINOA “KANIWA”
Clifton, NJ, MAY 3, 2017 — Pereg Natural Foods (pereg-gourmet.com), a leading producer of premium, all natural spices and spice blends, ancient grains and quinoa products recently introduced its new line of Baby Quinoa, the new superfood expected to take healthy cooking by storm.
Baby quinoa, also known as Kañiwa, is an all-natural, gluten-free and nutrient-packed super grain. It is an excellent source of complete protein and amino acids, and is exceptionally high in iron. The tiny grain cooks up easily and quickly offering a crunchy texture and nutrient rich food for breakfast, lunch and dinner. Kañiwa is a great and safe choice for people looking for vegan and vegetarian-friendly protein sources. Besides being healthy, baby quinoa is versatile- it’s delicious in both savory and sweet recipes, from salads and pilafs to pancakes and fruit.
Baby quinoa is a delicious and nutritious food choice for the entire family. Here’s more information and usage tips for baby quinoa from Pereg Natural Foods (www.pereg-gourmet.com). Pereg Natural Foods offers kañiwa in 5 ounce boxes & re-sealable 16 oz. bags. They are all-natural, gluten-free, lactose-free and certified OU and CRC kosher.
How to Cook Kañiwa
It’s recommended to toast the grain on a dry skillet or saucepan first. Cook 1 part Kañiwa with 2 parts water and simmer over low heat for 15-20 minutes. The grain does not need to be rinsed prior to cooking.
5 Surprising Health Benefits of Kañiwa
1) Nutrient Powerhouse:
Kañiwa is an extremely nutritious seed. It is known for being rich in protein, fiber, iron, calcium and antioxidants.
2) Complete Protein Source: This super grain is a complete protein, boasting all 9 essential amino acids and 7 grams of protein per half-cup serving.
3) Rich in Antioxidants: It’s also an excellent source of antioxidants, the protective compounds linked to lowering the risk for chronic conditions like heart disease.
4) More Mighty with Minerals:
Kañiwa delivers a hearty dose of minerals. It’s especially rich in calcium, zinc and iron.
5) Even More Nutritious Than Quinoa:
Per serving, kañiwa contains even more protein, antioxidants and iron than quinoa!
Kañiwa vs. Quinoa
As a grain-like seed native to the Peruvian Andes, kañiwa is a close relative to quinoa. Dark reddish-brown in color and about half the size of a tiny quinoa seed, kañiwa cooks up quickly to resemble a smaller version of red quinoa. Just like quinoa, this “super grain” is loaded with protein, dietary fiber, and antioxidants, although kañiwa is more nutrient-dense. Kañiwa has a similar sweet nutty flavor as quinoa. Kañiwa can be cooked and prepared just as you would quinoa, but it does not need to be rinsed prior to cooking since it does not contain any bitter saponins. (All Pereg quinoa products are pre-rinsed.) Once cooked, kañiwa has a delightful crunch, which makes it a unique alternative to fluffy quinoa.
Kañiwa Recipe Ideas
Kañiwa on its own is perfect as a meal or side dish, but it’s also delicious with other ingredients. Enjoy it with vegetables, or in soups, souffles, and casseroles. The grain’s mild nutty and slightly sweet flavor pairs well with meats, seafood, and tofu. Kañiwa will add taste, texture, and nutrition to your baked goods. For a wholesome breakfast, try the grain with fresh fruit and chopped nuts.
Like many a nutritious grain, kañiwa works well in warm pilafs and room-temperature salads. Come fall holiday meals, like its slightly larger cousin, a kañiwa pilaf would make a nourishing and attractive
stuffing for squashes and peppers. You can also make kañiwa flour by grinding the seeds.
Store kañiwa in sealed plastic or glass containers in a cool, dark, dry cabinet. Kañiwa will stay fresh for one year if properly stored.
Kañiwa Confetti Salad
Recipe type: Grain Salad
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
¾ cup Pereg Natural Foods kañiwa
1 cup cooked fresh or thawed frozen corn kernels
2 medium carrots, finely diced
1 medium red bell pepper, finely diced
2 celery stalks, finely diced
¼ cup pitted cured black or green olives, sliced
¼ cup minced fresh parsley
2 scallions, sliced
½ medium firm, ripe avocado, finely diced
½ cup green sprouts (such as pea shoots), cut into short segment, optional
3 Tablespoons extra-virgin olive oil
3 to 4 Tablespoons lemon or lime juice, or to taste
Salt and freshly ground pepper to taste
Raw greens, optional
Combine the kañiwa with 1½ cups water in a small saucepan. Bring to a gentle boil, then lower the heat, cover, and simmer gently for 15 minutes, until the water is absorbed. Transfer to a serving bowl and allow the grain to cool to room temperature. Add the remaining ingredients and stir together. Serve at once, arranging individual servings over lettuce, baby greens, or other raw greens, if desired.
Recipe Credit: VegKitchen
About Pereg Natural Foods
Pereg was established in 1906, and is based in Clifton, NJ. They first became known for their vast variety of pure and natural spices and spice blends, more than 60 in all, from traditional favorites to exotics from around the culinary world.
Today Pereg produces an array of all-natural products that includes ancient grains and ancient grain blends, gluten free pasta, couscous, rice, gluten-free cereal and much more. Pereg Natural Foods products are available at select retailers throughout the US and Canada, and on their website: www.pereg-gourmet.com.
Pereg manufactures all its products from start to finish, controlling the quality from the sourcing until the product is packed and ready for the consumer. All Pereg products are kosher certified by both the Orthodox Union (OU) and CRC, are dairy and lactose-free as well as all natural, with no additives
or preservatives. Many products are also certified gluten-free and non-GMO.
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