Both quinoa and kaniwa are mineral-rich, protein-packed and naturally gluten-free. They are technically seeds, or so-called pseudograins, but they share many of the nutritional properties of whole grains. These two protein powerhouses are rooted in South America, and both cooked and eaten like a grain and can be subbed into recipes that call for rice and couscous. The main difference when cooking quinoa and kaniwa is that kaniwa does not need to be rinsed before cooking because kaniwa is free from saponins, the soapy-flavoured chemicals in quinoa.
- Place rinsed and drained quinoa, kaniwa and 300 ml water in a medium saucepan, bring to the boil. Reduce heat to low, cover and simmer for 15 minutes until water has been absorbed and quinoa and kaniwa are al dente.
- In a small bowl, whisk together the vinegar, shallots, maple syrup and mustard. Slowly whisk in olive oil and season with salt and pepper.
- In a large bowl, toss the quinoa, kaniwa, pomegranate seeds and vinaigrette. Top with the chopped almonds and serve on a bed of thinly sliced white radish immediately.