AbstractTo explore the effects of peeling treatment on the properties of quinoa flour, changes in the physical and chemical properties of quinoa flour before and after peeling treatment and the existing grinding process (full and traditional flour) were carried out. The peeling treatment reduced the contents of saponins, phytic acids, ash, and insoluble dietary fiber, but the protein, starch and soluble dietary fiber contents increased compared to full flour (p < .05). The peeling treatment increased the contents of total phenol and mineral elements compared to traditional flour (p < .05). The water‐holding capacity, transparency, freeze–thaw stability, and condensation characteristics of the peeled quinoa flour increased compared with full flour and traditional flour (p < .05). Similarly, reconstituability, and processing quality were all significantly improved compared to full flour and traditional flour (p < .05), even though some indexes were better than traditional flour. After extrusion and puffing to make puffed flour, the agglomeration of the peeled flour and viscosity of the quinoa paste decreased and the dextrose equivalent value increased (p < .05). These results indicated that the peeling treatment retained more of the nutrients of quinoa flour and improved the processing characteristics of quinoa flour.Practical applicationsTo explore the effects of peeling treatment on the properties of quinoa flour, changes in the physical and chemical properties of quinoa flour before and after peeling treatment and the existing grinding process (full and traditional flour) were carried out. This study provided a theoretical basis for solving the contradiction between the poor taste of full flour and poor nutrition of traditional flour in quinoa processing products, to retain the maximum nutrient composition of quinoa, and to improve the taste, color, and texture of the product.