The present investigation was aimed to study the effect of various popping methods on popping characteristics of quinoa seeds viz, puffing volume, expantion ratio, percent puffing. In traditional process the characteristics were evaluated in the temperature range of 200 ⁰C to 280 ⁰C and time range of 90 to 13 sec, was conducted. Popping volume ranged from 7.9 to 9.1 ml, expansion ratio ranged from 2.0 to 4.4 and the percent puffing varied in range of 59 to 87%. In microwave method the characteristics were evaluated in the power level of 60 to 100 was conducted. Popping volume ranged from 6.9 to 8 ml, expansion ratio ranged from 1.9 to 3.1 and the percent puffing varied in range of 49 to 65%.