Kañiwa and Roasted Corn Salad

By • September 8, 2013 0 Comments

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Author Notes: I found this grain while strolling the aisles at Whole Foods [I should never be allowed to do this unattended]. It is iron and protein rich and has a texture similar to quinoa. This salad could easily be served warm. While kañiwa is cooking, warm all vegetables, except cilantro. Mix together kañiwa, vegetables, cilantro and dressing before serving. For more whole food, plant-based recipes, go to www.livingplate.com.Living Plate

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Serves 4

  • 1 cup kañiwa, rinsed in a fine sieve
  • 2 cups water
  • 2 cups roasted corn, frozen*
  • 3 jarred, roasted peppers, rinsed and chopped
  • 1/2 Vidalia onion, chopped
  • 1 cup packed, cilantro leaves, rinsed and chopped
  • 1 15 oz. can small white beans, drained and rinsed
  • 2 limes, juiced
  • 1/2 teaspoon cumin powder
  • 2 teaspoons olive oil [optional]
  1. It is recommended to toast the kañiwa before cooking. Rinse and then place in a dry skillet. Stir over high heat until water boils off. Once dry, toast kañiwa for 1 minute, constantly moving it around the pan.
  2. Place in rice cooker with 2 cups of water and turn on. It took less than 15 minutes for perfect texture. You could follow package directions and prepare it stove top as well.
  3. In a large bowl, mix corn, peppers, onion, cilantro, and beans. Whisk lime juice with cumin and olive oil [add oil if desired, but not necessary] and add to vegetables.
  4. * Whole Foods and Trader Joe’s sell frozen organic roasted corn, but you could also throw some leftover cobs on the grill for a few minutes and remove kernels.
  5. Nutrition facts [www.Nutritiondata.com] per serving: Calories, 312; Total fat, 3g; Total Carbohydrate, 62g; Fiber, 10g; Protein, 14g; Iron, 25% DV; Vit C, 46% DV; Vit A, 12% DV

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