Quinoa has great extraction and a low gelantinization temp. Any normal range sacch rest will be fine for conversion. It tastes a bit grassy to me.
However, quinoa has a huge abundance of both insoluble and soluble proteins. Makes for an easily stuck sparge. Quinoa is also an "alkaline" grain. It might benefit from a full gambit of rests. Acid, protein, beta glucan, one at 140ish, and finally sacch. Might also consider a mashout.
I can't use anymore than 50% qunioa for my base malts. More and I risk a sticky mess. I used to use equal parts quinoa and millet. Also, a bit of buckwheat and flaked corn. Moved on to 90% millet since.
Its any interesting grain and gives the extraction wanted. I would be interested in some experiments.