I got an PM asking for an update and I thought I should post up.
My buddy really liked it. I didn't get the color that I wanted though. With the color and mouth feel, I would say it ended up being more in the barley wine style (without the barley). I think the ABV ended up between 8 and 9%.
If I could do it again, I think I would have been more aggressive on the hop schedule. There wasn't hardly any hop aroma in the finished product and I've found that I like to have a bit of the hop smell.
I would also like to try this again, cutting back a bit on the quiona and adding millet. There's got to be a way to get the dark color that's more approriate for a stout, but I think that would take some experimenting. Also, when roasting/toasting the grains, next time I'm going to do it on the grill outside vs inside. The wife didn't care for the smell
(and that's probably an understatement).
Anyways, it was a fun little experiement, and I will likely try again. My buddy said he'd pay me to do it again, which isn't a bad thing
btw, Gluten, your box is full
EDIT: Oh, and btw, Revvy, I just saw your repy up above. The pkg's of Notty that I had said Gluten Free on them, so I assumed they were okay. That's interesting though about how their growth is handled. I'm wondering if it was truely GF or almost GF.