Second this -- the first time I made quinoa for my family when I was a teenager, everyone (including me) complained of a bitter, grassy taste. I didn't find out until later that it needs a good rinse (I find that rinsing in a lot of hot tap water does the trick) to take off the outer coating of something (saponin?) that gives it that flavor.

When cooked, it is a bit chewy, and uncoils into a cute little spiraly shape. I use it in place of couscous or rice, especially for pilafs.