Project Description

Kaniwa Caprese Salad

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  • 1 cup Kaniwa (baby Quinoa)
  • 1 cup red cherry tomatoes, halved lengthwise
  • 1 cup yellow cherry tomatoes, halved lengthwise
  • 8 oz homemade vegan cheese, cut into small cubes
  • 24 whole basil leaves
  • 1/2 cup olive oil
  • 2 tablespoons balsamic vinegar
  • Andean pink salt to taste
  • Black pepper to taste


  1. Combine olive oil, balsamic, salt and pepper in a bowl. Set aside.
  2. Prepare the Kaniwa following the instructions on the package and set aside to cool.
  3. Combine the Kaniwa tomatoes and cheese in a bowl.
  4. Stir gently while adding the dressing, top with fresh basil. Enjoy !
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