Avgolemono Soup with Quinoa

A classic Mediterranean dish, that varies slightly from region to region, Avgolemono is traditionally made with rice or Orzo but this version using quinoa adds extra protein and texture.

Prep Time:
5 min
Cook Time:
20 min


Nutrition Facts
  • 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


  1. Pour broth into large saucepan set over high heat; bring to boil. Add quinoa and cook until barely tender, about 7 minutes.
  2. 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 saucepan.
  3. 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.