Quinoa and Amaranth are both incredible grains with South American origins. Amaranth takes longer to cook and needs to be rinsed before cooking (to get rid of a bitter coating) but both are delicious when properly prepared.  Amaranth takes as long to cook as brown rice, but quinoa is relatively quick.  A fellow paddler claims that he used to put some in a waterproof container in the morning with enough water to hydrate it, then eat it for dinner without having to cook it.  Haven't tried this myself.
Thanks for the results, woodbender, I do a lot of my own dehydrating, but haven't tried a rice blend yet.