Yeotown LifeCooking

Kaniwa & Broccoli Salad

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Often described as Quinoa’s little cousin, Kaniwa (also spelled Canihua) is rich in fibre and antioxidants. It is quicker to cook than Quinoa and also supercharged with B vitamins and a wide range of minerals, including, iron, calcium and phosphorus. One issue though is that it is not as readily available as Quinoa and normally only sold at health food stores or online. Feel free to substitute this recipe with Quinoa for an equally delicious and nutritious salad!

Serves: 6/8
10g of Kaniwa per person
Coconut Oil
2x Cloves of Garlic
Juice of 1 Lime
1x Dsp of Wheat Free Soya Sauce
Few drops of Tabasco Sauce
2x Tbsp Olive Oil
700g Purple Sprouting Broccoli
2x Corn on the Cob
2x Peppers
Small Red Onion
Bunch of Spring Onion
1x Pomegranate

Why We Love Kaniwa… this small but mighty superfood is Quinoa’s little cousin, but is tastier and easier to cook and has 50% more iron. This gluten free beauty is also packed with Protein, Fibre and Calcium!

Julia Waghorn

About Julia Waghorn

At 6 years old Julia won a school prize and asked for a recipe book and by 10 years old she wanted to be a cook; so Julia’s interest in food goes back a very long way. In a time when British food had an appalling reputation, cooking for a living was only done by people who couldn’t do anything else, Julia went to catering college to study hotel management but as soon as she could, she got back into the kitchen. Julia went to Ullapool on the west coast of Scotland for a holiday job and stayed 9 years working in various hotels, enjoying the great outdoors and cooking with the superb fresh produce available. She went on to spent some time in London where she owned a Deli and wholesale organic bakery. The business evolved into function catering and working as a private chef including 2 years cooking for a vegan. Julia has always been interested in accommodating special diets in a way that allows everyone at the table to eat the same food. Julia then came to Devon in 2002 to run a B&B but got found out and ended up doing cooking for various enterprises and events and joined the team at Yeotown in 2010. She now lives on the coast at Lee with her husband Peter and lunatic Jack Russell, Millie, and apart from the inevitable cooking her interests are gardening, reading, upholstery and putting her crumbling Georgian house back together.

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