 The study aimed to incorporate chia seeds into mixtures of wheat flour, quinoa and quinoa to produce a healthier version of traditional mold. The addition of chia seeds increased the protein content, fiber and reduced the carbohydrates in the final product. Additionally, the highest scores for appearance, flavor, odor, texture and color were achieved when 2% of chia seeds were added to mixtures of quinoa flour, 7.5%, quinoa, 15%, and wheat, 75.5%. This suggests that the inclusion of chia seeds can be used as a strategy to improve the nutritional quality of traditional mold. This article was offered by Gilbert Nilo Rodriguez Paucar, Elsa Bertha Aguirre Vargas, Yudhvi Nuivalopas, and others.