Kaniwa

Kaniwa, also spelled canihua, Chenopodium pallidicaule, is a pseudocereal closely related to quinoa and native to the high Andes of Peru and Bolivia, where it has been cultivated for millennia at elevations too cold and dry for most other crops. Its seeds are considerably smaller than quinoa's and, unlike quinoa, carry little to no bitter saponin coating, so they need no washing before cooking. Kaniwa has a nutty, slightly earthy flavor and is used in Andean cooking as a toasted flour, in soups and porridges, and increasingly as a health-food grain in international markets.