Roland Kaniwa, 5 Pound

I cook it in my rice cooker. I add 1 cup of Kaniwa and 2 cups of water, turn it on to brown rice, leave it and forget it. I add more water once it is cooked because it is dry. I add raw honey, dates, raisins, craisins, dried fruit, fresh fruit, nuts, seeds once it is cooked to change the flavor (like oatmeal). The kaniwa about triples in size. It sprouts while it cooks.One serving is 60% of your daily Iron which is helpful. I don't eat it within 4 hours of my Thyroid Disease meds as you can't take iron or calcium within 4 hours of thyroid meds. Iron and calcium wipe out Thyroid Disease meds (need 4 hours between the meds and iron or calcium).The kaniwa is high in fiber which makes me feel full, prevents stomach cancer, prevents colon cancer, lowers cholesterol and does all sorts of wonderful things for us.Kaniwa makes your bowel movements regular. There is no need to use a laxative or added fiber (Metamucil) if you eat kaniwa. Kaniwa will keep you regular. No problem.I eat kaniwa because I am allergic to gluten. I can eat it because it is gluten-free. It doesn't really have a flavor or taste. It is neutral, so I use fresh fruit, dried fruit, seeds, nuts and raw honey to give it flavor. The seeds are smaller than poppy seeds. They are tiny. You can also use it to make a tabouli dish. The recipe is on the bag.The ziploc bag makes it easy to store the seeds and not have a spill.

Cooked up excellently in a crockpot - just be sure to have enough water and if you want a more toothsome end product, don't stir. The grains are tiny, like chia seeds, but they are firm and held up well with prolonged cooking (i.e. 2+hours on high in crockpot). On the stove top, it might be more difficult to monitor. Texture wise the grains were firm albeit quite tiny, (again in size think chia) and as for the flavor- not as robust as quinoa IMHO but I have to admit I'm not a devotee of quinoa since I don't like the saponin residue that seems to linger on the grains (probably me not washing it enough though). Kaniwa is easier to prepare since it does not require any rinse - throw it in a bowl/pot and you're good to go. I love this and the fact that it offers people another healthy gluten free option. However, I wouldn't eat this as a breakfast cereal. While not distinctive in flavor like buckwheat or kashi, I think I would prefer it as a lunch/dinner option, a complement like wild rice to an entree or perhaps stuffed/mixed in with another main course dish.In short, whether you like quinoa and/or other ancient grains, do give this a try. The taste is nutty, earthy (not grassy) and yes, delicious even plain. Plus, it's a nutritional powerhouse esp. good for vegetarians if the healthfood labels are accurate: 7 grams of protein for a 160 calorie (1/4cup) serving, iron 60%! You really can't go wrong! :)PS When opening the package, be very careful!! You do NOT want to spill this. It took me forever to suction up all the tiny seeds that escaped from a small hole I'd inadvertently made when opening the package.

I fell in love with these little seeds (unfortunately right when the local market decided to discontinue them.)They are lightly nutty in flavor and make a hearty breakfast 'cereal'. I also enjoy adding it to my rice pudding for a bit more texture.Warning: these seeds are about the smallest I've ever seen! Given a fraction of a chance, these little bee-bees will scatter for all parts unknown like toddlers during bath time! They also have some sort of water repelling ability and did I mention they were tiny? Tiny and roundish and rounding them up is like rounding up dry, round, sand.I like to wash off my seeds before use. After one disastrous attempt to use a regular-sized mesh strainer, I placed my fine mesh one over a bowl and turned on the faucet at low stream. (I swear the seeds were kicking the water out while at the same time attempting lemming leaps from the edge of the strainer. Did I mention these are tiny and exceedingly light little buggers?)A bit of a hassle to wash, but they cook very fast and the earthy flavor is satisfying.

I HAD to increase iron intake as iron pills, well just weren't for me. I wanted to find natural food sources and increase my healthy grains and still be tasty. This is the product!!! 60% of your daily iron in a serving! WHOOO HOOO! it is digestable, no constipation problems and good tasting. I typically put the serving amount I want in a dish, add boiling water and then microwave for just a bit. let it sit, and once it is softened and fluffed up, I sauteed veggies with onion, garlic, and some herbs to just soft. Add the Kaniwa, mix it all together with a little broth, and continue to cook about another 5 minutes.... yumm! Getting my Iron never tasted so good and the rest of the family enjoys it too.

I purchased this multi-pack after purchasing another brand of Kaniwa. I still love the flavor, easy to cook, but be careful! The grains are the size of chunky sand particles, so store and measure carefully.It smells a bit fishy to me while cooking, but has a pleasant nutty flavor and is sweeter than quinoa to me. I eat this every morning with a scoop of pea protein powder, coconut oil, 1/2 teaspoon cinnamon, and dash of cardamom and nutmeg, sometimes dried fruit bits too. It's delicious and nutritious!

This tiny grain is a nutritious and colorful addition to the grain mixture I eat for breakfast along with fruit, walnuts, and kefir. I transferred the kañiwa to a jar from the inner bag, as it is prone to escaping onto my counter if I try to pour or scoop it from the bag. It cooks easily along with oats and other grains. Delicious!

Love this grain. Tiny sized like little brown poppy seeds. Flavorful. Adds interest to food by contributing little brown specks of boosted nutrition in baked goods. I have been using it with a light hand in everything. I really like the extra interest and flavor it gives my whole grain-cornmeal waffles. I am excited to get more familiar with it. I will be buying again. Don't get this confused with Quinoa. They are not the same thing at all.