The effect of adding quinoa flour (QF) at different levels (20, 40, 60, 80, and 100%) to yellow corn flour (YCF) on the nutritional, color quality, and sensory evaluation of produced corn-quinoa flakes was investigated. Results revealed that substituting yellow corn flour with different levels of QF caused a significant increase (P˂0.05) in crude protein, crude fat, crude fiber, ash content, while carbohydrates content decreased. Also, the contents of minerals (Ca, P, Mg, K, Fe, and Zn) and essential amino acids (Histidine, Lysine, Isoleucine, Threonine, and Methionine+Cystein) were contained increased gradually by increasing replacement levels of QF from 20% to 100% in all tested samples compared with control. In this concern, the results indicated that the incorporation of QF in YCF led to a significant increase (P˂0.05) in the total content of phenolics, flavonoids compounds, and antioxidant activity of prepared corn-quinoa flakes by increasing of QF ratio in the flakes formulation. Color values of produced corn-quinoa flakes indicated that L* and b* values of produced flakes decreased gradually with increasing the substitution amount from 20 to 100% QF compared with the control sample. While a* values increased significantly with increasing the replacement levels of QF compared with the control. Sensory evaluation tests showed that up to 40% of YCF could be replaced with QF in produced flakes and still more acceptable for consumers than the control sample prepared from 100% YCF. Thus, it can be suggested that combining QF in YCF led to strengthening and improving the national values of produced flakes.