Effects of Variety and Origin on the Metabolic and Texture Characteristics of Quinoa Seeds based on ultrahigh-performance liquid chromatography coupled with high-field quadrupole-orbitrap high-resolution mass spectrometry

•Varieties and origins had a significant impact on the metabolic characteristics of quinoa and were closely related to lipid, polyphenol, and amino acid substances.•When the degree of boiling was the same, the texture properties of white and red quinoa were better than those of black quinoa.•The differences in the contents of quercetin, kaempferol and its derivatives, elaidic acid, linoleic acid, prostaglandin, glutathione, 5-aminovaleric acid, etc., among quinoa varieties and origins was extremely significant.•The effects of varieties on lipids were greater than those on polyphenol and amino acid substances.