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
Nutrition Facts
Per (11/4 cups / 300 mL per serving) serving
- Calories
- 175
- Fat
- 6 g
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Carbohydrate
- 14 g
- Fibre
- 1 g
- Sugars
- 2 g
- Protein
- 14 g
- Sodium
- 677 mg
- Cholesterol
- 0 mg
- 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
-
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 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.
Notes
Tip: Substitute quinoa for orzo or rice.