Embodiments of the present invention relate an instant food composition containing flaked quinoa seeds and a method of preparation of ready to eat food composition containing quinoa seeds. The method of preparation of instant food composition containing flaked quinoa seeds includes soaking the quinoa seeds in a hot liquid at its boiling temperature for a predetermined 10 temperature, drying the boiled quinoa seeds at room temperature for a predetermined period, roasting the dried quinoa seeds for a predetermined period, flattening of quinoa seeds to form flakes, drying of quinoa flakes for a predetermined period, coating of quinoa flakes with edible oil, coating of quinoa flakes with edible starch on edible oil coated quinoa flakes within 15 predetermined period, coating of quinoa flakes with edible oil on the starch coated quinoa flakes. FIG.1 is a flowchart depicting steps for manufacturing of instant food composition containing quinoa.
