Pereg Natural Foods, which produces 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. Being all-natural, gluten-free and lactose-free, 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, Pereg says. It offers kañiwa in 5-ounce boxes & re-sealable 16 oz. bags certified OU and CRC kosher.
Here are 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!
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 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.
Recipe: Kañiwa Confetti Salad
Courtecy of VegKitchen.com
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 6
Ingredients
· 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
Instructions
1. 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.
2. Add the remaining ingredients and stir together. Serve at once, arranging individual servings over lettuce, baby greens, or other raw greens, if desired.
Recipe: Pereg Baby Quinoa Salad with Roasted Vegetables
Courtecy of koshermoms.com
Ingredients
1 cup Pereg Baby Quinoa
1 sweet potato
1 small red onion
1 red pepper
1/4 cup balsamic vinegar
1/4 cup olive oil plus more for veggies
2 TBSP Honey
Salt and Pepper
Servings: 4
Instructions
Preheat oven to 425 degrees
Prepare quinoa according to package directions
Dice the onion, sweet potato and pepper into small pieces.
Put on a sheet pan, coat with olive oil, salt and pepper
Roast veggies till golden brown and soft (about 25 minutes)
Mix honey, ¼ cup of olive oil and balsamic vinegar in a container, until completely mixed.
Once the quinoa has cooked and rested, mix with the roasted veggies and dressing
Enjoy this dish at room temp.
there’s a problem with stevie, agrave and all fake organic sugar, these cause liver and kidney damage, as the rebbe been telling me to be extra carefull with kashrus of food and drink, it’s especially true with quality, just passing this on all the best
Some of their spice mixes contain added MSG