Kaniwa with basil, tomato, and mozzarella
Kaniwa is gorgeous, flavorful, and delightful. I love to integrate kaniwa in my meal planning as it is so easy and has a very distinctive taste. I will not illustrate all the benefits of kaniwa, because the internet has exploded with recipes and information about this ancient grain. If you’ve never tried kaniwa, this is the perfect intro! Whether as the basis for a salad or mixed with butter, brown sugar, and cream for a warm breakfast treat.
Kaniwa is gorgeous, flavorful, and delightful. I love to integrate kaniwa in my meal planning as it is so easy and has a very distinctive taste. I will not illustrate all the benefits of kaniwa, because the internet has exploded with recipes and information about this ancient grain. If you’ve never tried kaniwa, this is the perfect intro! Whether as the basis for a salad or mixed with butter, brown sugar, and cream for a warm breakfast treat.
Ingredients
- 1/2 cup EVO
- 2 Tablespoons balsamic vinegar
- 1 teaspoon sea salt, more to taste
- 1/2 teaspoon black pepper
- 2 cups kaniwa
- 4 cups water
- 1 cup red grape tomatoes, halved lengthwise
- 1 cup yellow cherry tomatoes, halved Lengthwise
- 8 ounces, weight fresh mozzarella, cut into small cubes
- 24 whole basil Leaves chopped
Directions
Combine olive oil, balsamic, salt and pepper in a jar. Put on the lid and shake vigorously, set aside. Prepare the kaniwa by bringing 4 cups of water to a boil, then adding the kaniwa. Reduce the heat to low and simmer, covered for about 15 minutes, or until all the water is absorbed. Pour kaniwa out onto a baking sheet and spread into a single layer to cool quickly. Once the kaniwa has cooled to room temperature, throw into a large bowl and toss in the tomatoes and mozzarella. Stir gently while adding 2/3 of the dressing. Stir in the basil. After everything is incorporated, give it a taste; add more dressing if it needs it, or reserve the rest of the dressing for another use. Add more salt and pepper if needed.
It's best to make this at least a couple of hours ahead of time and stored in the fridge. Salad will keep fresh in the fridge for 2-3 days; the mozzarella slightly softens as time passes, but it's still delicious!
Happy Green Life
Xo Gia
Happy Green Life
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