In this paper, the effects of quinoa on the edible quality of noodle were studied by the central composite design (CCD). On the basis of single factor experiment, the proportion of quinoa addition (%) and the amount of water added (g) were determined as the main effect factors by screening. The interaction of main effect factors was analyzed by CCD of two factors on three levels, and the effects of each factor on the water absorption capacity, cooking loss rate, and stretching length were obtained. The results showed that the regression model of noodle cooking loss rate was significant (P<0.05), and the addition of water (B) had a significant effect on the cooking loss rate (P<0.01). The regression model of noodle water absorption was not significant (P>0.05), and the influence of each factor on water absorption was not significant (P>0.05). The regression model of noodle stretch length was significant (P<0.05). The effect of the ratio of quinoa on the stretch length was highly significant (P<0.01).