As people keep paying attention to food health， quinoa has gradually become a new favorite on the table because of its balanced nutrition， and quinoa protein has received widespread attention because of its high protein content and ideal， balanced amino acid ratio. At the same time， quinoa protein is almost free of gliadin， which can meet the processing and nutritional needs of many different foods. In addition， the deep processing and modification of quinoa protein can further optimize the processing adaptability and product stability of quinoa protein， which is a necessary processing method for expanding the application market of quinoa protein. Therefore， this article focused on the characteristics and applications of natural quinoa protein， and the effect of modification on the properties of quinoa protein， in order to provide theoretical and technical reference for improving the processing adaptability of quinoa protein and quinoa protein-based food processing.