The aim of the work was to determine the influence of red quinoa addition on the physical properties of dough and wheat bread. The investigations were carried out on mixtures of wheat flour with milled red quinoa added at rates from 0 (control) to 25% (every 5%) in relation to the weight of the flour. The mixtures of wheat flour and quinoa were analysed in alveograph and farinograph test. The experimental baking was a small-scale straight-dough baking test. The bread was subjected to sensory assessment, and the bread crumb hardness was determined instrumentally 24 and 48 h after baking. It was found that the amount of red quinoa addition in wheat dough had a significant influence on the changes in physical properties described with alveograph parameters. The dough with the addition of red quinoa, compared with wheat dough, was more tenacious and also less extensible. Basing on the farinograph analysis it was shown that the addition of red quinoa did not affect the flour water absorption, which was on average 55,6%. Dough with an addition of red quinoa was characterised by longer time of development and higher stability in relation to the control. Considering the results of the sensory assessment, it was found that the bread containing red quinoa up to 10% was not different qualitatively from wheat bread, and a higher proportion of the additive caused a slight deterioration. Furthermore, the use of red quinoa flour as a partial replacement for wheat flour resulted in an increase of bread crumb hardness, and particularly at 20 and 25% of quinoa addition.