I recently went wheat free and as a cyclist was concerned where my replacement carbs would come from. Quinoa has become a staple, especially at breakfast. I make a hot cereal with precooked quinoa, ground flax, a little oatmeal, dried coconut and assorted fruit and seeds. It seems to satisfy my carb requirements without the spike and bonk in blood sugar.
It's also great in stirfries, soups etc.
I've been wondering how well producers will be able to keep up now that its getting so popular, I think it only grows in certain areas of S America.