<p>This study investigates the development of gluten-free biscuits enriched with quinoa flour and okara powder, with the aim of evaluating their physicochemical, nutritional, and sensory characteristics. Biscuits were formulated with varying proportions of raw and roasted quinoa flour combined with okara, and were assessed through standard analyses of physical parameters (weight, diameter, thickness, color), nutritional composition (moisture, protein, lipids, ash), and sensory attributes using trained panel evaluation. The formulations demonstrated good physical stability, with roasted quinoa contributing to a darker and more appealing color profile. The incorporation of okara increased protein and lipid contents, while quinoa enhanced mineral composition, as indicated by higher ash levels. Reduced moisture in roasted-quinoa biscuits suggested improved storage stability. Sensory results showed greater flavor intensity, better aroma, and higher overall acceptability as quinoa levels increased, particularly in roasted-quinoa formulations that minimized vegetal off-notes and produced more complex flavors. These findings highlight the feasibility and nutritional relevance of producing gluten-free biscuits enriched with quinoa and okara, and demonstrate that roasting quinoa is an effective strategy to enhance both sensory quality and shelf-life potential.</p>