The work aims to review the research progress of nutritive value, functionalcharacteristicsandproducts of quinoa, in order to provide theoretical reference for the future development of quinoa industry. Firstly, the nutritive value of quinoa was introduced from the perspective of such nutritional ingredients as starch, protein, amino acid, phenolic compounds and saponin. Secondly, the functional characteristics of quinoa including prevention and treatment of celiac disease, cancer prevention, oxidation resistance, etc. were reviewed. Finally, the research progress of cooked, baked and fermented quinoa products was reviewed. Quinoa has great potential for development in whole nutritious products and gluten-free foods. It not only provides rich and high-quality nutrients, but also plays an important role in cancer prevention, oxidation resistance, prevention and treatment of "three-high" symptoms (high blood pressure, hyperglycemia and hyperlipidemia), reducing obesity and helping digestion.