2. It’s easy to cook. If you’ve ever cooked quinoa, this grain is pretty much the same story: Two parts liquid to one part kañiwa. It’ll cook up in about 15 minutes or less.

3. It tastes amazing. Not only is it easy to cook and great for you, it’s actually pretty tasty too (did you ever think it was possible?). It has a sweet, nutty flavour which really comes out through if you toast it in a saucepan or a dry skillet before cooking it, according to the Veg Kitchen.

4. It’s gosh-darn beautiful. The red grains add a pop of contrast to salads, sauces and appetizers, making your guests think you spent way more time on prep than you actually did.

Ready to test out the good-for-you grain for yourself? Here are our five favorite kañiwa recipes.

1. Spring Kañiwa Salad: This beautiful and delicious spring salad works in all seasons. The recipe requires the kañiwa to be soaked overnight, so plan ahead! (via Vanille Verde)

2. Kañiwa with Roasted Cauliflower, Brussel Sprouts, Red Pepper and a Tahini and Sundried Tomato Dressing: Packed with veggies and good-for-you grains, it is a wonder that this showstopping entree takes only 50 minutes to make! (via The Fresh Direction)

3. Chickpea, Tomato and Kañiwa Soup: Move over chicken, there’s a new soup for the soul. This easy to make (and great for you) soup is perfectly spiced for a lazy night in. (via Purely Elizabeth)

4. Baby Kañiwa Bowl with Cranberry Jicama Salsa and Sweet Squash Puree: Although the recipe says you can substitute in quinoa for kañiwa, we love the rich red tones and iron-packed benefits of the grain. (via The Taste Space)

5. Kañiwa Oat Pancakes with Chia Blueberry Compote: If a chai tea late and a blueberry muffin had a health-conscious baby, it would be this super simple and delicious pancake recipe. Enjoy! (via Nutrilicious)

Are you cooking with kañiwa this fall? Let us know in the comments below!

(Photos by One Green Planet)