Sprouting quinoa before making bread can improve its quality. By replacing some wheat flour with sprouted quinoa, the bread becomes softer and rises better. Sprouted quinoa bread has more sugar, which helps with dough development and gas production. The best results were seen when 20% of the wheat flour was replaced with sprouted quinoa. This bread had the highest volume and was less firm. Sprouted quinoa bread also tasted less bitter compared to bread made with regular quinoa. Overall, sprouting quinoa could be a good way to make healthier and tastier bread.