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Introduction Quinoa (Chenopodium quinoa Willd.) is a crop used by pre-Columbian cultures in South America for centuries. There is a long history of safe use of the grain in South America. Cultivated and collected Chenopodium species have been part of the Tiahuanacotan and Incan cultures. Quinoa has fulfilled various roles in these ancestral cultures, in addition to its role in human and animal nutrition, quinoa had a sacred importance Quinoa is usually referred to as a pseudo-cereal since it is not a member of the Gramineae family, but it produces seeds that can be milled in to flour and used as a cereal crop. It is an annual dicotyledonous plant usually standing 0.5-2.0 m high Resumo Quatro variedades de quinoa (Chenopodium quinoa Willd.), cultura de origem andina, foram avaliados como fonte de fibra dietética, de compostos fenólicos e atividade antioxidante. As quinoas foram processadas por extrusão e os produtos finais foram analisados para determinar a fibra alimentar, o total de polifenóis, atividade de ligar os radicais livres e digestibilidade in vitro do amido e proteínas. Não houve diferença significativa no conteúdo de fibra dietética total entre as variedades de quinoa. em todos os casos, o teor de fibra alimentar insolúvel e total diminuiu durante o processo de extrusão. Ao mesmo tempo, o teor de fibra alimentar solúvel teve um incremento. o teor de compostos fenólicos totais e a atividade de ligar os radicais livres foram aumentados durante o processo de extrusão, no caso das quatro variedades. Houve diferenças significativas entre o conteúdo total de polifenóis por variedades. A digestibilidade proteica in vitro das variedades de quinoa ficou entre 76,3 e 80,5%, e a digestibilidade in vitro do amido situou-se entre 65,1 e 68,7%. Nosso estudo demonstra que a quinoa pode ser considerada como uma boa fonte de fibra dietética, polifenóis e outros compostos antioxidantes e que o processo de extrusão -cocção pode melhorar o valor nutricional dos grãos. Palavras-chave: quinoa; Chenopodium quinoa Willd.; fibra dietética; componentes funcionais; processo de extrusão -cocção. Abstract Four varieties of an Andean indigenous crop, quinoa (Chenopodium quinoa Willd.), were evaluated as a source of dietary fiber, phenolic compounds and antioxidant activity. The crops were processed by extrusion-cooking and the final products were analyzed to determine the dietary fiber, total polyphenols, radical scavenging activity, and in vitro digestibility of starch and protein. There were no significant differences in the contents of total dietary fiber between varieties of quinoa. In all cases, the contents of total and insoluble dietary fiber decreased during the extrusion process. At the same time, the content of soluble dietary fiber increased. The content of total phenolic compounds and the radical scavenging activity increased during the extrusion process in the case of all 4 varieties. There were significant differences between the varieties and the content of total polyphenols. The in vitro protein digestibility of quinoa varieties was between 76.3 and 80.5% and the in vitro starch digestibility was between 65.1 and 68.7%. our study demonstrates that quinoa can be considered a good source of dietary fiber, polyphenols and other antioxidant compounds and that extrusion improves the nutritional value