This research was conducted under laboratory conditions at the Faculty of Natural and Life Sciences, University of chahid Hamma Lakhdar El Oued in collaboration with the Research Laboratory of Biodiversity and Valorization of Bioresources in Arid Regions (LR18ES36), Department of Life Sciences, University of Gabes. The study aimed to investigate the effects of salt stress on various quinoa (Chenopodium quinoa) varieties, specifically: Q101 (Amarilla Marangani: AM), Q102 (Amarilla Sacca: AS), Q103 (Blanca de Junin: BJ), Cancula (K), Giza 02 (G02) from Egypt, and Black (B) and Red (R) from Chile. During the germination phase, each variety was exposed to different salt solutions (NaCl, Na2CO3, KCl, CaCl2, and seawater) at varying concentrations to assess its sensitivity to salinity. Germination efficiency was measured using key indicators such as root length, stem length, overall plant length, fresh and dry weight, water content, germination rate, speed of germination, and germination vigor index. The results showed that the seven quinoa varieties exhibited varying responses to the different concentrations of seawater and sodium chloride (NaCl), indicating biological and physiological differences. Significant variation was observed among the varieties in terms of plant height, germination speed, and vigor index. However, no differences were noted in the germination rate and regularity for varieties treated with sodium carbonate (Na2CO3). For calcium chloride (CaCl2) and potassium chloride (KCl), distinct differences were found, particularly in plant height and the germination strength index, though no differences were detected in germination rate, speed, regularity, or index. These findings highlight the varying degrees of salt tolerance among quinoa varieties, which could be critical for improving quinoa cultivation in saline environments.