In this research a protein nutritional supplement was obtained, using soybean (Glycine max) and quinoa (Chenopodium quinoa Willd).Initially a flour which was mixed in different soybean / quinoa and adding water to obtain searching a protein coagulum, this was lyophilized preparing various formulations of a drink ratios was obtained, and subjected to a sensory analysis to determine the characteristics in flavor, color, aroma, body and sweetness.The content of vitamin B6 was adjusted by adding to the commercial tablets of vitamin B6 drink, the mixture was lyophilized again and relevant evidence to protein content, and microbiological profile of essential amino acids were performed.A protein nutritional supplement enriched with vitamin B6, containing 57.73% protein and vitamin B6 2,85mg of was obtained.Which contributes between 17,319g -28,865g protein per 30g 50g lyophilized.Based on the results it is concluded that the food product is rich in protein, with an amino acid profile within the parameters required by the FAO and microbiologically safe.Keyword-Functional food, High performance, Energy drink, Nutritional supplement. I. INTRODUCTIONThe formulation of mixtures of cereals and legumes, allows to obtain an improvement in the amino acid balance, which translates into a superior value in the quality of the protein compared to each one separately, because legumes are a better source of lysine than cereals and these represent a higher source of sulfur amino acids [1,2,3].Soy is a product of high biological value that has gained recognition by the consumer for the association made to health benefits [4], this has generated a growing market for food products with soy protein, which is currently produced in large volumes: 155 million metric tons of soybeans are cultivated worldwide, of which 38% are in the United States, followed by Brazil (25%), Argentina (19%), China (7%), India (3%), Canada (2%), and Paraguay (2%), while the rest of the countries cultivated only about 4%, on an average of 40% protein contained in soybeans, 63.6 million metric tons of soy protein per year, available for consumption [5].Likewise, due to its high agricultural and nutritional potential, interest in quinoa has increased in the last years, until it became a diversification alternative for the Andean region [6].At present it is considered a product "star" in the world for its nutritional and medicinal properties.It presents different varieties of species, and it is the only one among the cereals that owns all the amino acids, besides being the unique alternative between the foods of vegetal origin to replace the animal protein.In this sense, to a large extent, the increase in its production and export is attributable to such qualities [7,8].Within all the applications that have at the food level are the drinks with soy protein, which may be neutral, such as the so-called soy milk that are the most current consumption [9] and acidic, which correspond to mixtures with juices of fruit [10].Quinoa within the Andean grains is the most versatile for consumption.Whole grain, raw or toasted flour, flakes, semolina and instant powder can be prepared in multiple ways [11,12].The objective of this work was to obtain a protein nutritional supplement using soy and quinoa grains, enriched with vitamin B6, intended for people with high physical performance.