Chilli Kale Kaniwa
Chilli Kale Kaniwa
Chilli Kale Kaniwa
Last but not least, I am sharing the recipe for a delicious Chilli Kale Kaniwa, which tastes delicious with the other components of my autumn buddah bowl, however it is a perfect side for any autumn dish. Chili kale kaniwa with a creamy mushroom sauce, with baked pumpkin or alongside a creamy coconut curry, there are no limits. I actually reccomend meal-prepping these kind of bowls on a Sunday and then enjoy them for dinner during the week. I regullarly do this as I get home late most nights during the week. You could also get creative and add a fourth component to your bowl. I mean you can always get creative with my recipes. I personally see recipes as I guide and I love changing them up, I mean everyone’s tastebud’s are different so I sure don’t feel offended if you decide to add or omit an ingredient. Anyways, enough talking let’s get cooking!
Also make sure to let me know if you recreate this and also let me know what you thought about it:)
Here are the recipes for the two other components:
- ½ bag kale (100g), roughly chopped
- 2 garlic, finely chopped
- 1 red onion, finely chopped
- 1 chilli, finely chopped
- 1 tsp coconut oil
- 300g cooked Kaniwa or Quinoa
- salt
- Heat up the coconut oil in a pan and add the onion, chilli and garlic. Fry over medium-low heat until the onion has softened. Add the kale and cover with a lid until the kale has wilted (takes approx. 5-7 minutes). Stir in the cooked kaniwa and serve.
Chilli Kale Kaniwa
Absolutely incredible! Now I have heard of kaniwa for some time now, and I’m seriously hunting for it! This recipe looks to die for too! I can imagine the pumpkin hummus and cranberry salad would taste incredible with the kaniwa!
It is super tasty, kind of like quinoa but I personally like Kaniwa better 🙂