Objective To develop nutrient-rich quinoa-konjac dried noodles with distinctive flavor characteristics for enhancing the quality of wheat-based dried noodles and investigate quality evaluation methodologies for quinoa-konjac dried noodles, aiming to address the limitations in current evaluation systems for dried noodle products.Methods The cooking quality, textural properties, and sensory characteristics of quinoa-konjac dried noodles prepared under different conditions of quinoa flour addition, water addition, konjac flour addition, and curing time are systematically analyzed. The quality of quinoa-konjac dried noodles is evaluated through a fuzzy comprehensive evaluation method that systematically integrates multidimensional quality indices with fuzzy mathematical principles. Building upon single-factor experiments, the response surface methodology is adopted to optimize the formula.Results The optimal formula is as follows: quinoa flour addition of 22.40%, water addition of 48.40%, konjac flour addition of 1.80%, and curing time of 19 min. The quinoa-konjac dried noodles prepared under these conditions have a cooking loss rate of (8.27±0.04)%, firmness of (49.52±0.06) N, adhesiveness of 3 116.61±7.27, chewiness of 3 066.16±5.41, a sensory score of 87.1±0.2 points, and a comprehensive score of 61.45±0.13 points.Conclusion The quinoa-konjac fried noodles prepared with the optimized formula exhibit a smooth texture, high elasticity, appropriate firmness, a distinctive golden-yellow color, and a characteristic quinoa aroma. The fuzzy comprehensive evaluation method proves effective for precise quality assessment of quinoa-konjac dried noodles.