Abstract: A non-milk probiotic fermented cereal quinoa beverage rich in probiotics and γ-aminobutyric acid(GABA)was processed with the fermentation of Lactobacillus brevis and Lactococcus lactis. Based on single factor experiments,the response surface method was used to investigate the effects of inoculum,fermentation temperature and fermentation time on GABA contents and viable counts in the beverage. The results showed that the ratio of Lactobacillus brevis and Lactococcus lactis was 1:1,the inoculum was 3.6%,the fermentation temperature was 31.0 ℃ and the fermentation time was 22 h. The GABA content in the fermentation broth was(0.681±0.003) mg/mL determined by high performance liquid chromatography,and the viable counts was(9.176±0.001)lg (CFU/mL)measured by plate counting method,and the relative error with model prediction was ≤1%,which was consistent with model predicted value. The quinoa probiotic beverages increasing the health benefits of probiotics while preserving nutrients of quinoa,which would provide a new theoretical basis for functional food research.