I found this Kaniwa interesting (and hard to find).It cooked easily, but is very small-- about the size of a poppy seed.So, I used it to thicken up a lentil dahl.It would be hard to eat Kaniwa by itself, but is useful in soups and the like.Product Description
Kaiwa can be converted into powder thatis mixed with flour to prepare breads, noodles or snacks. The whole grain can be boiled in milk and mixed with sugar to create a porridge.
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