The present study was conducted to obtain crackers enriched flour quinoa (Chenopodium quinoa L.) pulp lupine (Lupinus mutabilis Sweet) and sweetened with granulated panela, with optimal sensory and nutritional characteristics of the cookie, for it organoleptic characteristics, of the final product on the study factors was evaluated raised; and, proximate analysis (iron), and microbiological. There is also information about the most outstanding nutritional characteristics, pros and cons of each of these commodities. Technological parameters obtained are also shown in the development of comprehensive cookie. The grain of pearl Quinoa was of the city of Trujillo (region of La Libertad), the Chocho debittering district Lámud (Amazon region) and panela from the district of Lamas (region of San Martín), which was purchased from industrial company Oro Verde SAC The proximate analysis of quino...