In order to improve the functional characteristics and utilization rate of quinoa protein， this study treated quinoa with different germination times (0， 12， 24， 48 h)， extracted quinoa protein isolate (QPI) using traditional alkali solution and acid precipitation method， and analyzed its structural and functional characteristics. The results showed that compared with the non germinated group， the QPI after germination treatment had a denser structure， significantly reduced pore structure， and a uniform and smooth surface. After 48 hours of germination treatment， the surface hydrophobicity， emulsification， and emulsification stability of QPI reached their maximum values， which were 6.67， 88.8% and 74.65%， respectively， with the lowest solubility (0.33%). In addition， germination promotes the degradation of the structure of quinoa protein bodies， and the disappearance of high molecular weight protein bands. The denaturation temperature of quinoa protein is reduced to varying degrees， and the stretching vibration of functional groups such as amide II bands is significantly enhanced， which affects the functional characteristics of QPI. These results indicated that germination treatment could significantly affect the structural and functional characteristics of QPI， providing an effective reference for the processing of germinated quinoa， and providing a theoretical basis for the modification and application of plant protein in the future.