Quinoa has recently been considered as an alternative oilseed crop due to the quality and quantity of its lipid fraction. Supercritical fluid extraction (SFE) was used in this work as a green process to extract quinoa oil without solvent residues. Defatted quinoa flour is a potentially valuable raw material whose performance as food ingredient needs to be established. Structural, physicochemical, pasting and thermal properties of quinoa (cv. Titicaca) defatted by supercritical CO2 extraction (DQ-SCCO2) were characterized. In vitro starch enzymatic susceptibility by Englyst method was also evaluated. Full fatted quinoa (NDQ) and quinoa defatted by hexane extraction (DQ-HX) were also evaluated in parallel. Quinoa cv. Titicaca showed a very high enzymatic susceptibility regardless its lipid content; 90% of the starch was hydrolyzed by digestive enzymes in 20 minutes in the three samples. Defatted quinoa showed lower pasting temperature (4-5ºC) than NDQ and higher gelatinization (14%) enthalpy. DQ-SCCO2 showed a disrupted and microporous structure due to the pressure of CO2 used in SFE. However, its viscometric profile was very similar to that of NDQ, opposite to that observed for DQ-HX, which was significantly lower. This denotes a physical/thermal modification of the flour as a result of the higher temperature applied during hexane extraction, 68ºC, versus 40ºC in SFE. The work confirms the feasibility of using DQ-SCCO2 as a raw material in food applications, free of solvent residues, and with a technological quality superior to that obtained by extraction with organic solvents.