Abstract: Quinoa is considered as a pseudo-cereal and recommended by FAO as the most suitable "whole food" for human consumption. With the rapid development of the health industry, the demand for quinoa products is increasing. According to the FAO standards, quinoa protein has a balanced amino acid composition, containing nine essential amino acids. It is also rich in lysine and methionine compared with other grains and legumes. Therefore, more and more studies have focused on the nutritional value and functional properties of quinoa protein. In this study, the composition, nutritional value and extraction methods of quinoa protein are reviewed, and the research progress in the functional properties such as emulsification, foaming, gelation and digestion properties of quinoa protein are also discussed. In addition, due to the enhanced functional properties of quinoa protein after modification, the effects of physical and biological modification on the functional properties of quinoa protein are also summarized in this paper. Quinoa protein, as a high-quality protein, can be deeply explored and applied in the processing of plant proteins, promoting the industrialization of quinoa protein.