An investigation was undertaken to study the nutritional composition of raw and puffed quinoa. Puffed quinoa which was subjected to heat treatment (230°C for 30s) gives maximum puffing yield. Puffed quinoa showed improvement in terms of proteins, carbohydrates, In-vitro protein and starch digestibility. All the processed products showed improvement in water absorption capacity, expansion volume and bulk density which was useful for further formulation. The maximum protein and carbohydrate were reported 13.49 and 69.05 g/100g respectively on puffed quinoa at 240°C for 30 s. Among physical properties includes water absorption capacity, 1000 seed weight, bulk density and expansion volume of processed products were improved. The maximum (275 %) water absorption capacity and the lowest 1000 seed weight found on puffed quinoa at 240°C for 30 s while the minimum bulk density (0.29 g/ml) and the maximum (8.20 ml) expansion volume was reported on puffed at 230°C for 30 s time. The raw quinoa contains bitterness which was reduced by primary processing such as soaking and washing in tape water. Color analysis of processed products slightly improved in terms of L* value (lightness), a* value (Redness) and b* values (Yellowness). The maximum(81.30) L* value was observed in puffed quinoa at 230°C for 30 s whereas lowest a* value and b* value were reported as 1.72 and 19.35 respectively in quinoa samples which was puffed at 240°C for 30 s time.