Kañiwa (also spelled cañihua or qañiwa) is the minute edible seed of a hardy Andean broadleaf plant, a close cousin of quinoa eaten and cooked like a grain but botanically a pseudocereal of the goosefoot lineage. Its tiny reddish-brown seeds are protein-rich, naturally gluten-free and, unlike quinoa, carry no bitter saponin coat, so they need no rinsing — usually toasted to a nutty, malty meal the highland Aymara call cañihuaco.