In order to filter quinoa varieties with higher nutritional value and reveal the differences in antioxidant properties between quinoa varieties, this paper used red quinoa, white quinoa and black quinoa as raw materials, and conducted solid-state fermentation on quinoas. The total sugar content, total acid content, amino acid nitrogen content and pH value in fermentation products were considered to evaluate the nutritional value of quinoa solid-state fermentation products. The total phenol content was examined, scavenging activity to DPPH free radicals. Iron ion reduction ability were as the antioxidant index, while the effect of different colors of quinoa varieties on the antioxidant properties of solid-state fermentation products was explored through single factor experiments. Taking rice as a reference, under the same fermentation conditions, the total sugar content of rice was significantly higher than that of quinoa (P<0.05), while the total sugar content of quinoa of different colors was also different. The total acid content of black quinoa and red quinoa was significantly higher than that of white quinoa (P<0.05). The amino acids nitrogen content of quinoa was higher than that of rice (P<0.05), and black quinoa and red quinoa were slightly higher than white quinoa. The scavenging activity to DPPH free radicals of black quinoa was higher than that of red quinoa and white quinoa. The iron reduction ability of quinoa was much higher than that of rice, and red and black quinoa were stronger. Among the three types of quinoa, the black quinoa and red quinoa had stronger antioxidant properties and higher nutritional value, but the white quinoa was more balanced in total sugar and total acid.