The present invention belongs to the technical field of food engineering and particularly relates to a chenopodium quinoa semi-dry noodle and a preparation method thereof. The semi-dry noodle is composed of the following raw materials in parts by weight: 40-60 parts of sprouted chenopodium quinoa pulp, 0.5-1 part of amorphophallus konjac flour, 80-100 parts of flour, 3-5 parts of green tea powder, 1-3 parts of edible salt, 0.05-0.3 part of edible base, 0.1-0.5 part of compound phosphate and 5 parts of 75% edible alcohol. The semi-dry noodles are prepared as follows: firstly the chenopodium quinoa is processed by sprouting treatment and then other raw materials are added in sequence, the preparation process is simple, has few steps, can maximumly retain the nutrients in the chenopodium quinoa. The prepared semi-dry noodle is convenient to be cooked, has strong fragrance, is chewy, and has a long storage time.