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Thank you for all the responses about using Quinoa.  It was nice to know that several people have had the same problem that I did with the quinoa flour & flakes and it is still on their pantry shelves waiting for a new recipe to try it again!  
 
I received several great ideas (all are below and in the next email) from just mixing it in small amounts when using a mixture of other flours to cover the taste to using it as a substitute for the bread crumbs in your favorite meatloaf recipe!  You'll find a delicious looking recipe for a fruit crisp with a quinoa topping below.  And some use it when making oatmeal cookies.
 
I wanted to incorporate it into my son's diet because of the wonderful health benefits of quinoa
     The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Some types of wheat come close to matching quinoa's protein content, but grains such as barley, corn, and rice generally have less than half the protein of quinoa. Quinoa is 12% to 18% protein and four ounces a day, about 1/2-cup, will provide a childs protein needs for one day. The 6-7% fat of quinoa is relatively high when compared to other grains, but it boasts a low sodium content and also provides valuable starch and fiber. Quinoa also contains albumen, a protein that is found in egg whites, blood serum, and many plant and animal tissues. The seeds are gluten-free which makes this a nutritious and flavorful alternative grain for those with gluten sensitivity. Quinoa would be a worthy addition to anyone's diet, supplying variety as well as good nutrition.
  
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I don't know anything about the quinoa flakes.  I have tried the flour.  It has a strong taste, and I think you need to use a small amount of the quinoa flour mixed with other flours, like rice flour, potato starch and tapioca flour.  I use Bette Hagman's rice flour mix, and I've used like 1 C of the quinoa flour subbed for part of the rice flour.  I could smell the strong scent from the quinoa flour, but couldn't taste it in the final baked goods.  But if you used all quinoa flour, that would not produce a good result.  Denise ([log in to unmask])
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Quinoa isn't one that I would use alone. Millet? Rice? Sure. But not 
quinoa. (Or amaranth for that matter.) I stealth it into sourdough 
muffins--the flakes help soak up some of the extra moisture--and mix it in with the other grains I've got going on in my bread.

It's so nutritious that it is worth acquiring a taste for it. My 
oldest, now 12 yo but at the time was 4 yo, described it as eating 
"meteorites and dead leaves." Now he feels that bread without it in the 
mix tastes flat and flimsy.

That said, I've got a cracker recipe using quinoa and amaranth that is a 
mock graham cracker. Comes real close.

http://everythingfreeeating.blogspot.com/2008/04/polly-wanna-cracker.html
--s
http://www.everythingfreeeating.blogspot.com
 loztnausten ([log in to unmask]) 
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I love quinoa, too. I have several quinoa recipes on my gluten-free blog Karina's Kitchen - my new fave is a quinoa breakfast brownie. Stop by! Here's the link:
http://glutenfreegoddess.blogspot.com/2009/09/quinoa-breakfast-brownies.html
Karina -- [log in to unmask] on behalf of Karina Allrich ([log in to unmask])
recipes::http://glutenfreegoddess.blogspot.com
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Well, if you are looking for something truly nutritous, this isn't the 
recipe for you, but I make these cookies during the holidays and they 
are quite yummy. My son (our Celiac and now 12) loves them. I posted 
this years ago, so let's see if the link works....
Joy Mendez ([log in to unmask])
http://listserv.icors.org/SCRIPTS/WA-ICORS.EXE?A2=ind0412B&L=CELIAC&P=R1411&I=-3&X=26F9867F7D082F9E3D&Y=canyonjoy%40vtc.net&d=No+Match%3BMatch%3BMatches
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I find I don't like the flavor of quinoa either if used straight.  So, I add 1/4 cup quinoa along with 1 cup natural brown rice in my rice cooker. It's good!   Or, I replace about 1/4th the amount of flakes or flour to the total amount of GF flour that a recipe calls for.  This way, the flavor is not overwhelming, yet I get some of the nutritional benefits. I use the cold rice + quinoa to make a GF, close-to-traditional taboli too.   The other grain I am experimenting with is amaranth. It is also one of those super grains from South America.  I add a little to everything.  Hope this helps you to use up what you have on hand!    
Linda Carter ([log in to unmask]) 
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I've put quinoa flakes in granola in place of the bran flakes. Can't taste 
them at all. I use maple syrup to flavour the granola as well.
Granola can be a topping for yoghurt or puddings or crumbles.
 Tim and Jo ([log in to unmask])
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Quinoa has a very strong flavor, kind of nutty or bean-like. I don't know
what your recipe was like, but my suggestion would be to start using the quinoa flour in very small amounts rather than the whole recipe (for
example, if a recipe calls for a total of 2 cups gf flour, I might try 1/4
or 1/2 cup quinoa flour, and the rest a blend of blander flours such as
rice, tapioca and potato.

You also might have more luck disguising the quinoa flavor in recipes that have strong flavors to camouflage it - such as chocolate or spice.

I so the same thing with soy or bean flours which also have strong flavors - I like to use them for the nutrition, but I have to think strategically to camouflage them..
Lynn Robbins ([log in to unmask]) 
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You might try quinoa coca waffles. 
http://blog.kitchentherapy.us/2009/07/quinoa-cocoa-waffles/
Or fruit crisp with quinoa flakes. 
http://blog.kitchentherapy.us/2009/06/q-is-for-quinoa-flake-fruit-crisp-topping/
I agree the flour straight up is strong flavored. The flakes are milder.
Both are kid friendly.Vincent & Linda Simon ([log in to unmask]) 
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In my experience quinoa flour is pretty bad tasting. I like quinoa itself, just cooked and eaten with soy sauce and sesame oil, or with garlic oil and salt. I also bought quinoa flour that I didn't know what to do with, so I just tried using it up by putting a little bit in lots of things.
 Cindy ([log in to unmask])
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Brownies are the easiest GF thing to make, and I think the chocolate flavor might cover the quinoa. You could use it up that way!
Or, mix it with several other flours, like sorghum, soy or rice, 
tapioca (less nutritious). Lisa ([log in to unmask]) 
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I make quinoa granola using the flakes. Make it just like you would if you were using oat flakes  Fran Kilmer ([log in to unmask])
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use those quinoa flakes like you would use oatmeal - try your old 
fave oatmeal cookie recipe.  I make a pilaf with quinoa grain. I find it to be bland (like white rice is bland) and you can flavor it up so many ways. Nadine Howell ([log in to unmask])
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 I use Quinoa in my pumpkin and apple breads to give them more fiber since those of us who eat GF don't get enough.  However, I read some time ago that you shouldn't use ONLY Quinoa in the recipe.  I use the flakes and I only use 1/3 to 1/2 cup of Quinoa.  I subtract the 1/3 or 1/2 c. from the total flours used for the recipe and then use either Brown Rice flour or Bette's Featherweight flour for the rest of the flours.  Quinoa makes the bread have a oatmeal texture - more chewy.  Try to cut back on the amount used in your recipe and add other flours to make the total amount of flour needed.
 Brenda Reese ([log in to unmask]) 
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