Also known as ‘baby quinoa,’ kañiwa (pronounced kan-yi-wa) is a small cousin of quinoa. Both are gluten-free, vegan and an excellent source of amino acids and protein. In fact, kañiwa packs a little more protein than quinoa (15 grams per 100-gram portion, compared to 13 grams). Red in colour and with a crunchy texture, kañiwa, available at health food stores, is also slightly sweeter. It’s quick and easy to cook; enjoy it the same way you would quinoa.