Looking at some pictures of the crop (Wiki calls it 'grain like') I think I've seen some growing before, and mistook it for some kind of freaky millet.Quinoa is not exactly a grain if I'm not mistaken. And it is almost all protein. Quinoa is the only vegetable source of protein that provides all the essential amino acids by itself. And quinoa pasta is fantastic. The texture is very similar to regular pasta, though it is a little more slippery. With the right sauce, this is not a problem. I don't use it in Italian food yet, but anything with a southeast Asian theme gets quinoa pasta in my kitchen. Yum!
I've also found a local(ish) organic grower, but I think I'll just see if one of the local stores has some of any brand, and make my own quinoa flour, particularly since the instructions I found for it suggest toasting it before hand to bring out a lot of nice flavour. I wonder what it would be like if I also ground a little flax seed into the flour.