Ah. An excellent story this is.
So, a few years ago this new grain called qinoa was becoming popular. Many Rabbonim and Poskim didn’t know what to do with it, so like all good Rabbis they asked bigger Rabbis.
One Posek of a large community (and a tremendous Talmid Chacham) asked his Posek, who lives in Eretz Yisrael. The Rav from E”Y told him that qinoa is a grain the same as couscous so the Brachos are just like on couscous.
Now, this Posek is an American who has (presumably, don’t know his life history) been in America for a long time. So the only couscous that he knows is the couscous you buy here. Which, of course, is a Mezonos and an Al Hamichya because it’s not actually couscous-it’s pasta. Couscous is Israel, of course, is a Middle Eastern grain that has either a Mezonos or Adamah before it (Machlokes HaPoskim) and a Borei Nefashos afterwards according to everyone.
I discovered this when I once saw said Posek make an Al Hamichya on qinoa. I (hopefully respectfully) asked him what Pshat was, and he said that that’s what R’ so-and-so said to do. I found that impossible to believe, so I asked exactly what R’ So-andso said. And then I figured out what happened.
As an aside, I use this story as an excellent proof to those who think Kitniyos are outdated and irrelevant. Confusion happens.