Abstract: In this paper, quinoa dough was used as raw material to investigate the effects of different salt (NaCl, KCl, sodium caseinate) on the texture and rheological properties of quinoa dough and noodles such as hardness, chewiness, viscosity and structural recovery. Sensory evaluation showed that the smoothness and elasticity of quinoa dough were better when the amount of water added was 50%. NaCl, KCl and sodium caseinate could affect the viscosity, elasticity, hardness and chewiness of the quinoa dough. The quinoa dough prepared with 1.5% sodium caseinate+1% KCl in quinoa flour had moderate viscosity, good hardness and elasticity. The rheological experiment results showed that the addition of NaCl, KCl and sodium caseinate could improve the G'', G', viscosity of the dough. The addition of 1.5% sodium caseinate+1% KCl could increase the G'', G', and viscosity of quinoa dough. Adding NaCl and sodium caseinate to quinoa noodles could significantly improve the water absorption of quinoa noodles, NaCl could reduce the dry matter loss rate of quinoa noodles, KCl had the opposite effect, and sodium caseinate combined with 1% KCl could increase its water absorption while reducing dry matter. The material loss rate reached the optimum under the condition of 2.0% sodium caseinate and 1% KCl, and the recovery ability was the best. The scanning of noodles morphology showed that sodium caseinate and 1% KCl could increase the density of the surface lamellae of quinoa noodles. The results showed that the elasticity, hardness and chewiness of quinoa dough reached the maximum when the amount of sodium caseinate and KCl was 1.5% and 1%. Meanwihle, the results quinoa noodles showed that 2.0% sodium caseinate and 1% KCl could improve the cooking loss and dry matter loss rate, reduce the turbidity of noodle soup, and increase the hardness of quinoa noodles.