Quinoa flour at different ratios of 2, 4 and 6 % were used to produce UF- quinoa soft cheese treatments. Addition of quinoa improved sensory quality and other characters of quinoa soft cheese treatments than the control. For the chemical composition: TS, fat, TN, fiber and RSA values were increased. Soluble nitrogen and TVFA content were higher in UF- quinoa soft cheese treatments being the highest for that with quinoa 6 %. Viable counts of Bifidobacterium lactis and Lactobacillus casei were increased than the control. The good ability of quinoa protein to absorb water and fat help the texture forming to be smoother with no whey separation. UF- soft cheese with quinoa flour 2 and 4 % were the most palatable and preferable treatments comparing by the other treatments. All treatments stored for 28 days at (5 ± 2 °C). Three replicates were carried out for each treatment and the obtained data were statistically analyzed at p ≤ 0.05 when fresh and during storage.