Kaniwa Summer Salad with Strawberries, Goat Cheese and Mint
Make the most of the fresh produce of spring and summer with this nutty kañiwa salad. Just a few sweet strawberries, fresh mint, soft goat cheese and a squeeze of lime are combined for a salad whose complex flavors belie its simplicity.
Kaniwa Summer Salad with Strawberries Goat Cheese and Mint
In a medium saucepan add 1 cup kañiwa grain to 3 cups of water and bring to a boil. Reduce to simmer and cover, cook for about 20-30 minutes (do not stir) until all of the water is absorbed. Remove from heat and let cool.
Rinse the mint under cool water and pat dry. Roughly chop and set aside. In a small bowl, add the lime juice, olive oil, salt and mint and whisk briefly to combine.
Rise the berries under cool water and pat dry. Remove the tops and cut into quarters. Set aside.
Cut the goat cheese into small chunks and set aside.
Once the kañiwa has cooled completely, fluff with a fork and put into a medium serving bowl. Add dressing and stir until the kaniwa is completely coated, then add the strawberries and goat cheese and fluff lightly just to combine. Serve chilled or at room temperature.