The bioactive components and the nutritional value were determined in three varieties of milled quinoa flour (Chenopodium Quinoa Willd.): INIA Salcedo, red Pasankalla and black Collana. The malting was performed following the parameters: a time of 4 h and a water quantity of 1:1.5 in relation to grain: water in the imbibition stage; the germination at 25 °C for 3 days and the drying at 55 °C for 24 h. The quinoa´s characterization presents: the total phenolic content varied from 59.875 to 97.491 mg of acid gallic equivalents/ 100 g D.M., total flavonoids varied from 75.193 to 88.331 mg of quercetin equivalents/ 100 g D.M., antioxidant capacity a range from 17.484 to43.297 (Percent inhibition of DPPH radical) and a good quality respect to the proteins content (12.731-16.791 g/100 g D.M.). The malting resulted in an increase in bioactive compounds and antioxidant activity of the three v...