This investigation aimed to substitute wheat flour (72%) extraction with milled quinoa flour to breadsticks improve quality. The chemical composition of quinoa flour and wheat flour (72%) were determined, then added quinoa to wheat flour(72%) at levels of 5, 10, 15, or 20%. The results revealed that ether extract of quinoa flour had high amount of unsaturated fatty acids including the essential fatty acids such as oleic, linoleic or erucic acids . The obtained results showed that as the level of substitution increase, all components increased except total carbohydrates. The nutritive value of breadsticks enhanced due to the content of unsaturated fatty acids (oleic acid ω9 and linoleic acid ω6) in quinoa flour.Sensory evaluation of the produced of breadsticks,and the chemical ingredients of product and energy value (Cal/100g) were determined .