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Kaniwa Six Bean Medley Salad

Kaniwa Six Bean Medley Salad

Kaniwa six bean medley salad Kaniwa six bean medley salad

Kaniwa Six Bean Medley Salad
Prep time
Cook time
Total time
Kaniwa Six Bean Medley Salad - Enjoy this delicious salad made with Kaniwa a.k.a. baby Quinoa. Kaniwa has a higher protein content than Quinoa perfect for a vegan/vegetarian diet.
Recipe type: Vegan, Vegetarian
Cuisine: Spanish
Serves: 4
  • Salad
  • 1½ cups cooked Kaniwa
  • 1 19oz can of six bean medley ( red or white bean alone will work well)
  • 1 cup corn kernels (cooked)
  • 1 cup of peas (cooked)
  • ¼ cup spanish onion minced
  • 1 garlic clove minced
  • 2 jalapeno peppers chopped
  • ¼ cup chopped cilantro
  • Dressing:
  • ¼ extra virgin olive oil
  • 1½ tbs lemon juice ( about ½ lemon)
  • ¼ tsp cumin
  • salt and pepper to taste
  1. Cooking Kaniwa is the same process as cooking quinoa, 1 cup kaniwa 2 cups of water. Bring to boil then simmer for 15mins uncovered
  2. If using frozen peas and corn then boil two cups of water and add peas and corn to pot and cook for a couple of minutes drain water and set aside.
  3. In a large bowl combine Kaniwa, beans, corn, peas, garlic, onions, jalapenos, cilantro and mix well.
  4. In another bowl combine oil, lemon, cumin powder, salt and pepper and whisk well.
  5. Add dressing to salad mix well and enjoy!!


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