Effect of addition of Quinoa flour (QF) in different levels (5, 10 and 15%) to wheat flour (WF) on the characteristics of the prepared pan bread was analyzed. Dough mixing properties, bread physical characteristics and sensory properties were evaluated. Increasing QF level in the QF/WF composites led to an increase in water absorption, dough development time, C4 and setback torque, and decrease in flour moisture, dough stability, C2, C3 and C5 when analyzed by Mixolab. The QF/WF composites produced darker bread and lower specific volume. Higher antioxidant activity and higher protein content were scored by pan bread containing QF. Bread samples prepared with QF (5, 10 and 15%) were accepted by panelists for their aroma, crust and crumb color, taste and overall acceptability.