I love Quinoa especially as a rice substitute. My wife has come up with some amazing recipiecs for Indian and Mexican food using it. Quinoa is a low-calorie, gluten-free, high-protein grain that tastes great. Its popularity has exploded in the last several years, particularly among affluent, health-conscious Americans.
The Andean smallholders (SME farmers) are trying to keep up with the demand. They’ve put more and more land into quinoa in recent years; Bolivia had 400 square miles under cultivation last year, up from 240 in 2009. The arid, cool land that quinoa needs was plentiful, since little else could grow there. And thus far, that trait has made it difficult to grow elsewhere.