Project Description

Kaniwa Coconut Soup

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Make your grains easier to digest by sprouting them first! Read our blog on Sprouting Supergrains for instructions.

Read our blog post “Kani-what?” and learn about the difference between Quinoa and Kaniwa.

For 2 portions


  • ½ cup of cooked Kaniwa (1/4 cup uncooked)
  • ½ onion, finely chopped
  • 1 cup carrots, grated
  • ½ cup frozen peas or cut snow peas
  • 2 ripe tomatoes, peeled and diced or 1 cup of halved cherry tomatoes
  • 1 small fresh gingerroot, peeled and cut into small pieces
  • 1 cup baby spinach or kale, coarsely chopped
  • 1 cup of broccoli florets or mix of broccoli and cauliflower
  • 1-2 cooked potatoes, diced
  • ½ cup diced tofu, marinated in tamari (or cooked fish for non-vegan option)
  • 2 cans of Coconut Milk (Cha’s Organics curry masala or regular with ¼ tsp. of curry)
  • ½ cup fresh coriander, finely chopped
  • Garnish: chopped green onion and lime wedges


  1. In a medium pot, brown the carrots, peas, tomatoes, broccoli, cauliflower, ginger, onion and tofu (vegan option) for 7-8 minutes in a little olive oil.
  2. Add the cooked potatoes and the coconut milk as well as an additional can of water (use the empty coconut milk can).
  3. Bring to a boil and then reduce heat. Add the spinach or kale and the fish (non-vegan option).  Cook for about 5 minutes.
  4. Add the cooked Kaniwa, add salt and pepper to taste. Remove from heat and add the fresh coriander.
  5. Garnish with chopped green onion with a lime wedge on the side (optional).
  6. You can prepare this recipe with various leftover cooked vegetables! No need to follow the recipe to the letter – look in your fridge for inspiration, and use up some of your leftovers  ?️
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