lower lactose than regular yogurt. So, its sensory characteristics are different from regular yogurt. Due to the requirement to increase the solids in Greek yoghurt, this research aimed to fortify it with vegetable solids while enhancing the stability and improve the texture without needing to industrial stabilisers. So, the current study evaluated the effect of fortifying Greek yogurt with quinoa flour at ratios (1, 2, 3, 4 and 5 % w/w) on some physicochemical properties and organoleptic evaluation for product. The results demonstrated that the addition of quinoa flour to the Greek yogurt mix promoted the growth of bacteria during Greek yogurt making and decreased the incubation time. The fortification of Greek yogurt with ratios of 1%, 2%, 3% and 4% quinoa flour resulted in significantly improved the viscosity of stored Greek yogurt. Sensory evaluation revealed no significant influence on the acceptance scores of Greek yogurt with all ratio except the ratio of 5 % of quinoa flour. The rheological properties of the Greek yoghurt were improved by the addition of quinoa flour. According to the results, which showed that quinoa flour had a positive effect on syneresis and water-holding capacity