Abstract: 【Objective】 To analyze the nutrient quality, antioxidant activity, and the in vitro digestion rate and expected glycemic index (eGI) of different colored quinoa in the hope of providing theoretical basis for the development of quinoa processing quality and functional properties. 【Methods】 Three kinds of quinoa seeds, white, black and red were selected as subject and used to compare the nutrient composition, pasting properties, antioxidant capacity. Afterwards, their difference of in vitro starch digestibility and expected glycemic index (eGI) were determined by using three-dimension of oral-stomach and small intestine. 【Results】 There were significant differences (P<0.05) in the basic nutrient components, total flavone contents, pasting properties such as trough viscosity, final viscosity, breakdown, and setback value of three quinoa varieties. The flavonoid extract and water-soluble protein extract of tricolor Quinoa had excellent antioxidant activity. In vitro antioxidant experiment results showed that ABTS⁺· scavenging activity and DPPH· scavenging activity of the total flavonoids extraction and protein extraction from red quinoa ware stronger than that of the other quinoa extraction.The results of in vitro digestion showed that the growth rate of in vitro digestibility curve of red and black quinoa starch was slower than that of white quinoa. The estimated glycemic index (eGI) of quinoa was (48.32~54.21) <55, indicating quinoa as a low-glycemic index(eGI) food. Quinoa eGI values were ranked as follows: red quinoa (48.32)【Conclusion】 There were significant differences in the nutritional properties, pasting properties, antioxidant activity, digestive properties and glycemic index (eGI) between the different color’s quinoa. The pasting property of white quinoa were better than black and red quinoa. The antioxidant activity and antidigestive properties of red quinoa were stronger than white, black quinoa, with the lowest glycemic index (eGI).