• Kraft paper bags of 25 kg
  • Big bag
  • Retail

Sub products

  • Canihua flour


  • main meals

Kaniwa Confetti Salad

Ingredients :

3/4 cup Kañiwa
1 cup corn cooked fresh or thawed frozen 1/2 cup diced carrots
1 red bell pepper diced
2 celery stalks diced
1/4 cup olives pitted and sliced
2 scallions sliced
1 avocado pitted and diced
1/4 cup parsley
3 T extra virgin olive oil
4 T lime juice
4 cloves garlic minced
1/2 tsp crushed red pepper
Salt and Pepper to taste


  1. Combine Kañiwa with 1 1/2 cups water. Bring to a boil, lower heat and cover. Simmer for 15 minutes. Remove from heat and allow to sit for 5 more minutes. Allow to cool.
  2. In a large bowl, combine corn, carrots, bell pepper, celery, olives, scallions, avocado and parsley. Toss with cooled Kañiwa. In a small bowl, combine olive oil, lime juice, garlic, crushed red pepper, salt and pepper. Toss with Kañiwa mixture and serve at room temperature.