The proximate and the effect of salt applications on the functional properties of quinoa flour were investigated. The salts used were, NaCl, Na2SO4 , KCl, K 2SO 4 and CH 3COONa. The average proximate compositions were as follows: 13.50±0 0.05% Crude protein, 11.20±0.03% moisture, 6.30±0.03% fat, 9.50±0.02% fibre, 1.20±0.02% ash and 58.3±0.04% carbohydrate. The least gelation concentration of 16% w/v in deionized water was fairly improved to between 10% - 14% w/v in the presence of all the salts applied. The foaming capacity of 9% in deionized water was greatly improved to between 20.5-35% depending on the type and level of salts used. The water holding capacity decreased at low salt levels when compared with absence of salt and increased with increase in salt levels while the emulsion capacity decreased with increase in salt levels. Key words: Salt, quinoa flour, emulsion capacity, emulsion stability