Goodbye to oats and quinoa: the gluten-free cereal that slows aging and strengthens muscles and memory.
Both quinoa and oats have become complementary allies in any healthy eating plan, providing fiber and protein, as well as a satisfying feeling of satiety to help maintain a balanced weight. However, a new gluten-free cereal is now entering the scene in Spain. It's just as delicious, doesn't need to be soaked, and also provides antioxidants and properties to strengthen the brain and muscles.
The name of the grain we're talking about is cañihua or kañiwa (Chenopodium pallidicaule). It comes from the Andes and adds a very special crunchy touch to the most unexpected recipes. Although it's still difficult to find in supermarkets in Spain, it's available in herbalists and stores specializing in vegetarian foods. Let's learn all about its properties and what we can combine it with to get the most out of its nutritional benefits.
What is kañiwa, the trendy cereal?
Kañiwa is a product that has become popular among people with gluten intolerance, as well as those who follow vegetarian diets, as it provides a variety of nutrients that complement other healthy dishes. Beyond quinoa or oats, this gluten-free grain is easy to use in the kitchen because it doesn't need to be soaked for hours before consumption.
Similar to quinoa, the fruit of this "new" grain is smaller and is consumed especially in the Peruvian highlands. With more than 300 varieties, purple quinoa is the most nutritious of all kañiwa varieties, as it contains large amounts of minerals such as iron and calcium, as well as vitamins B2 and B3.
Already considered a superfood, kañiwa provides extremely high nutritional value in small doses, highlighting its antioxidant flavonoids and phenols that combat cellular aging.
Properties of this gluten-free superfood
Among the many benefits of kañiwa, its contribution to easing digestion stands out. Being a food rich in fiber , it balances intestinal function, helping to eliminate toxins from the body and promoting weight loss due to its satiating effect.
Due to its omega-3 fatty acid content, kañiwa protects against the development of cardiovascular disease, reduces blood cholesterol levels , and its phytochemicals control both blood sugar and hypertension.
With a mild and crunchy flavor, this Andean cereal is especially suitable for people who regularly exercise, as it increases muscle mass and strengthens the bone system . At the same time, its high content of quality proteins and healthy fatty acids enhances memory and combats cellular aging.
Can everyone take kañiwa?
In general, this cereal, which strengthens memory and muscles, is suitable for all ages and audiences , as well as for vegan and vegetarian diets, and even during pregnancy. Its contribution to slowing digestion makes it highly recommended for daily use.
A source of carbohydrates, kañiwa is used as a staple food in Andean countries, and its flour is also used for countless breads and cookies. Because it is restorative, thanks to its energy, antioxidants, and minerals, this gluten-free grain is beneficial during childhood development and during recovery processes after suffering from any weakened immune system.
This is how you can prepare the kañiwa
Since it doesn't contain saponins (quinoa does) , kañiwa doesn't need to be washed or soaked beforehand, so it's quick and easy to use. In herbalists, we find it both whole grains and ground into flour: in both cases, we should boil it or toast it over a fire to give it that delicious crunch.
To eat it, simply add it as a topping to a bowl of yogurt and berries, where kañiwa replaces other conventional cereals, or add a small handful to your favorite purées or gazpachos. It also makes a wonderful dressing for salads, combined with raw nuts and fruit pieces.
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