Avgolemono Soup With Quinoa
0 Ratings
|
Leave a Rating
Ingredients
6 cups (1.5 L) sodium-reduced chicken broth
1/3 cup (75 mL) quinoa
4 eggs
1/4 cup (60 mL) lemon juice
Salt and pepper, to taste
2 tbsp (30 mL) finely chopped fresh parsley
2 tbsp (30 mL) grated Parmesan cheese
Nutritional Facts
Amount Per Serving
175 Calories
Protein
14g
Carbs
14g
Fat
6g
Directions
Pour broth into large saucepan set over high heat; bring to boil. Add quinoa and cook until barely tender, about 7 minutes.
Reduce heat to medium-low. Whisk eggs with lemon juice until frothy. Ladle about 1 cup (250 mL) hot broth into egg mixture. Whisk mixture back into simmering broth in saucepan.
Cook, stirring, until soup is slightly thickened, 1 to 2 minutes. Season with salt and pepper, if desired. Garnish each serving with parsley and Parmesan.
Tip: Substitute quinoa for orzo or rice.