One of the very common finds from Iron- and Viking age Scandinavia sites are seeds of chenopodium album (fat-hen, lambs quarters, etc.).  The seeds have been found mixed into bread and grain paste, in addition to just being in the ground.  The inclusion may have been accidental, since fat hen grows as a weed in and around grain fields, or it may have been intentional as an additional source of protein.

Chenopodium album grows around here, and I may see if I can gather some seeds in the late summer.  In the mean time, it turns out that a close relative (chenopodium quinoa) is readily available in the grocery store as quinoa.  I’m thinking it might be worth experimenting a bit with adding quinoa to some breads or pottages and see how it turns out.

Thoughts?  Is this a reasonable substitution?