Gluten‐free flours based products present technological difficulties in their preparation, the texture is very different in comparison to products that contain gluten and their nutritional quality is often deficient due to the use of starches and refined flours, which provide high energy density and low nutritional value. The aim of this research was to assess the effects of addition both whole and malted quinoa flours on the physical, nutritional and sensory characteristics of gluten‐free muffins. Different formulations were assessed: with 100% rice flour and with a 30% replacement for whole or malted quinoa flour. Proximate composition analysis, baking associated weight loss, size, specific volume, crumb structure, texture profile and consumer test sensory analysis were tested on the samples. Quinoa flours produced an increase of between 12% and 18% on protein, 8% to 18% on minerals and 22% to 25% on amino acids, in comparison to samples that contained only rice flour (used as reference). Technological and sensory improvements on the quality of assessed muffins were also associated to quinoa flours addition. 24 hr‐malted quinoa flour added muffins had moisture, height, volume and firmness that were close to the reference ones. On all samples, small cells (0.002 to 0.005 cm2) were predominant on crumb structure and sensory evaluation resulted on similar outcomes for color and texture. However, the formula with 24 hours‐malted quinoa flour had the best scored on taste and smell. Practical Applications Adding whole or malted quinoa flours to formulations of gluten‐free products improves their nutritional and technological characteristics. These new products not only widen food variety for people with celiac disease but also increase the added value of quinoa grains, which motivates its production and industrialization.

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Quinoa seeds are a source of lipids of great quality, and they highlight the content and composition of fatty acids and the presence of antioxidants such as tocopherols. Solvent extraction of quinoa oils was carried out from two matrices (wholemeal and germ flours), and in both cases, the extraction performance, physical–chemical characteristics, and oxidative stability were determined. Oxidative stability of the oil was assessed using an accelerated aging experiment under storage conditions at 60 °C for 12 days, in which the following parameters were measured: peroxide value, acid value, conjugated dienes and trienes, and scavenging radical capacity. Germ flour showed greater extraction yields (27.30 ± 0.15 g/100 g) compared to wholemeal (5.88 ± 0.02 g/100 g). Both oils presented similar physicochemical parameters, although the tocopherol content was higher in the oil extracted from germ flour (1354 vs. 735 mg/kg oil). At the same time, wholemeal oil showed a superior oxidative stability; hence, the wet milled process produces a minor impact on the compounds responsible for protection against lipid oxidation.