The Objectives of this Study were to: To extract the quinoa protein isolate (QPI) and optimize the extraction conditions to obtain the QPI with a higher protein content (~90%) Supporting bakery products with a full protein source by adding different proportions of quinoa flour  Increase protein in bakery products by adding quinoa flour and   protein isolates Replacing soybean in beef Berger with quinoa flour for people suffering from hemolytic anemia Add protein isolates to its nutritional value similar to milk casein  Study of chemical composition to benefit from nutritional value Study the functional characteristics of protein and quinoa flour for use in the food industry to produce gluten-free food