Quinoa

I've been looking at gluten free foods and have come across Quinoa.

Anyone know anything about it or used it?

I've got the basics of its nutritional value and am more interested in how you would use it, store it, cook it, and whether it's a good 'heritage' seed to keep for when/if patented GM wheat becomes the norm.

Also, in its natural state it's supposed to have a bitter seed coat so is it any use for malting and brewing without hops?