The technology of saponins extracting from quinoa husk using ultrasonic-complex enzyme assisted and its antioxidant activities have been established in this research. Taking the extraction rate of quinoa saponins as the index, the effects of four operational factors, that is, the ratio of cellulose and pectinase, temperature, pH value and hydrolysis time have been studied by single factor experiments. On the basis of the single factor experiments, the extraction technology of saponins from quinoa husk using complex enzyme synergistic ultrasound was optimized by response surface methodology. The optimum conditions were as follows: total enzyme dosage ( the quality of saponins as the base）was 1.5%, enzyme ratio〔m（cellulase）：m（pectinase）〕 was 3∶2, enzymatic hydrolysis temperature was 50.5 °C, pH was 5.5, and enzymatic hydrolysis time was 0.25 h. Under optimal conditions, extraction rate of quinoa saponins was highest and reached 85.32%. The extraction rate using ultrasonic-complex enzyme assisted was 4.41% higher than only cellulase (81.56%), 3.66% higher than only pectinase (82.20%), and 16.76 higher than only ultrasonic extraction. The antioxidant activities of the extracted saponins was evaluated by DPPH•. The results show that the saponins obtained from quinoa husk had antioxidant activities. saponins' concentrations and antioxidant activity were in a dose- dependent manner.