Due to its balanced nutrition, quinoa has been gaining popularity in research and among consumers. Germination, as a common processing method for cereals, can improve the product flavor and sensory quality, reduce harmful substances and promote the enrichment of functional ingredients such as polyphenols and flavonoids. Therefore, quinoa has been used to the development of food for diarrhea and diabetes patients. With the aim of providing a scientific evidence for the development of new generations of quinoa products with targeted functions, this paper focuses on illustrating the changes of quinoa’s main nutrients in germination process and understanding quinoa’s functions.