Where can I buy quinoa to prepare at home? Which stores carry it and where is it aisle-wise (e.g., should I be looking in produce or next to rice/couscous/etc. even though it's not actually a grain?)?

Whole Foods shoud have it with the grains, or in the bulk section.

The Yes! Gourmet stores also carry it. They may even have it in the bulk bins.

I have finally decided to conquer my horror (those icky germ rings...) and try cooking quinoa at home. Any suggestions?

IMHO, the germ rings don't really detract from (or add to, either) the texture, which I like a lot. In fact, I don't really notice them at all (but I don't think I had the same issue as you when I first tried it, I just thought the rings were funky). If you want to go with something safe for your first time, try using it in your favorite tabbouleh or pilaf recipe instead of bulgur/rice. I did it with my last batch of tabbouleh and really liked it - I used some of the leftover to stuff a vegetable that I can no longer remember (maybe acorn squash?), but it was tasty.

Thanks. Does it cook like rice? I was thinking of using chicken stock to make it.

I salt the water or cook in broth to get flavor from the start because I find it pretty bland. I like to top it with broccoli rabe and parmesan shavings.

Yes, it does cook like rice, and I agree with Monavano on using salted water or stock if you're just going to use it as a basic side dish (you can add a little shallot or a few pieces of dried mushroom too). If you're going to dress it, though, then no need.

Definitely rinse the quinoa before you cook it, because it has that soapy thing going on.

Trader Joe's also sells an interesting "Harvest Grains" blend that has quinoa, israeli couscous, lentils, and... orzo, I think, that gives you your quinoa goodness, but cuts down on the scum. It's wonderful, very hearty- especially cooked in stock. I leave it cooking two minutes longer than the package suggests, otherwise the lentils can be a little more crunchy than I like them.

Toast. Toast. Toast. Much moreso than risotto, toasting the quinoa first is absolutely crucial to developing its flavor. Properly toasted, it's stunningly nutty and will rocket to the top of your favorites for grain-based salads. Inadequately toasted, it comes across as weird and slightly bitter.

I concur.

Thanks for the tip. My first experience with quinoa was at my orthorexic in-laws' house. They cook it as hot cereal without toasting it first, and then serve it with plain yogurt. It's horrible.

I cooked some up last night using mushroom broth and then topped them with a mix of sauteed mushrooms and leeks from the Dupont Circle market. Man, was it good. I'll be buying this stuff more often. And I'll give toasting a try.

Do I rinse and then toast? How does that work?

I haven't tried toasting, but this recipe (which I brought to DR picnic a few seasons back) calls for steaming after boiling. I love this recipe and the steaming step is worth the extra trouble IMHO.
I guess you would rinse (at least 5 times, per the linked recipe), boil, steam...I can't see where toasting comes in unless you rinse, let the stuff dry, which would probably take a while, and then proceed with the boiling.
Aha... a little more googling came up with this:

i rinse and then toast. although it took me quite some time to find out about toasting.

you can experiment with the toasting part, lighter or darker, and it seems to cook faster after this step, although i don't time it very closely.

cooked quinoa + grated potato = quinoa potato pancake.

Takes about 20 minutes per side in a cast-iron skillet. Goes with huevos rancheros. Or chili. Concept inspired by a diner by a park on NY's lower east side. Wish I could remember the name of the place.