Monday, April 18, 2011

Smoked Kañiwa Salad

 
I made this for some friends this past weekend to celebrate Spring and the start of grilling season ... 'tis the season of  great Smoked food!

This is so easy to make and takes about 25 minutes. The quantities are for a party serving for 15 - 20 people, about 2 large spoonsful per serving. 

Add to the pot to cook -
1 cup Zócalo Kañiwa grain
3 cups water
a pinch Sea Salt (Matiz Mediterraneo Sea Salt)

Ingredients to add once the Kañiwa grain is cooked -

¼ tsp Rey de la Vera Smoked Pimenton, Smoked Paprika
½ tsp Matiz Mediterraneo Matiz Mediterraneo Sea Salt
1 Tbs lemon juice
2 garlic cloves minced
1 tsp red pepper flakes
½ tsp fresh ground black pepper
12 oz Chipotle Smoked Cheese curds or Smoked Gruyere Cheese - chopped
½ cup Marcona Almonds - chopped

Directions to make Smoked Kañiwa Salad -

Add 1 cup Zócalo Kañiwa grain, 3 cups water and a pinch sea salt to a pot with a lid.

Bring to a boil and cover. Let simmer until all of the liquid is absorbed and the grain is puffed in size. Approximately 10 -15 minutes.

Take the Kañiwa out of pot, and put it in a dish and fluff with a fork. Add all of the ingredients to the Kañiwa while it is still hot to release the flavors of the ingredients and mix well. Chill for at least an hour before serving.

Kañiwa grain is highly nutritious protein powerhouse, naturally Gluten Free and similar to its cousin Quiñoa, but has a  beautiful deep red color.  Kañiwa grain's slightly crunchy texture and earthy flavor is the perfect compliment as a side dish to meats and vegetables. Enhance the flavor with Spanish Olive Oil, sea salt, herbs and spices and you will quickly become a fan! I know I am and everyone at the party loved it! If you want to make a winning dish for a party or for your friends and family make Smoked Kañiwa Salad!

 Recipe created by Lisa Garza - Gluten Free Foodies
Cheers to good health!
Para la Buena Salud!

BREAKING NEWS - Zócalo Peru Kañiwa Grain, has been selected as a Silver Finalist in the 2011 NASFT sofi™ Awards Competition, for Outstanding Pasta, Rice or Grain. Winners will be announced at the Summer Fancy Food Show in Washington D.C. – July 10-11, 2011.

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