: Quinoa is a halophytic species emerging as a potential new crop in many regions of the world because of the nutritional composition of its seeds. A field experiment was conducted on Chenopodium quinoa Willd. in a private farm in Hosh Issa in Beheira Governorate, Egypt during the growing season that started from 24/11/2018 to 2/4/2019, to evaluate the effect of pre-soaking the seeds in different concentrations of three solutions (Hydrogen peroxide, Salicylic acid, and Potassium Chloride) on the growth and production of quinoa cultivated under saline soil conditions. A significant increase in morphological parameters of quinoa seeds was observed as a result of pre-soaking quinoa seeds in hydrogen peroxide, salicylic acid, and potassium chloride. The highest values ​​for both fresh weight (197.00g/branch) and dry weight (34.57 g/branch) were obtained by soaking in salicylic acid at a concentration. Concerning the biochemical analysis of plants, the maximum value of chlorophyll content resulted from soaking the seeds in salicylic acid at a concentration of 10-2 mol/L followed by potassium chloride and hydrogen peroxide without significant difference between them. While the highest proline content was achieved by soaking the seeds in salicylic acid at a concentration of 10-2 mol/L, followed by potassium chloride at a concentration of 0.54 mol/L, then in hydrogen peroxide 4 x 10-5 mol/L. The data also showed that the highest value of grain yield was obtained from soaking quinoa seeds in salicylic acid and potassium chloride at a concentration of (10-2 mol/L and 0.54mol/L, respectively) without significant difference between them. Generally, soaking quinoa seeds in different concentrations of soaking solutions resulted in a significant increase in grain yield compared to the control. Potassium chloride solution has a higher effect on increasing N, P, K, and Na contents. The salicylic acid solution followed the KCl solution in increasing the quinoa nutrient content. The less effect was for the Hydrogen Peroxide solution.