Move over, quinoa—there’s a new ancient grain in town. It’s called kañiwa and, like its slightly larger cousin, it packs a serious nutritional punch with protein, antioxidants, and fiber. Kañiwa’s nutty flavor makes it perfect for both sweet and savory dishes: You can add it to salads or simmer it in milk and top with spices and fruit for a better-for-you breakfast porridge.