Recipes

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.

Serves:
4
Prep Time:
5 min
Cook Time:
20 min

Ingredients

  • 6 cups ( 1.5 L ) sodium-reduced chicken broth
  • ⅓ cup ( 75 mL ) quinoa
  • 4 eggs
  • ¼ 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

Instructions

  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.

Notes

Tip: Substitute quinoa for orzo or rice.