Lemon Quinoa Soup

Name: Lemon Quinoa Soup
Cuisine: Greek
Ingredients: 1 Tbsp (15 mL) extra virgin olive oil; 4 green onions, thinly sliced; ½ cup (125 mL) quinoa; 3 cups (750 mL) chicken or vegetable broth; 3 cups (750 mL) chicken or vegetable broth; 3 cups (750 mL) water; 4 large eggs; ¼ cup (60 mL) fresh lemon juice (about 1-2 lemons); ¼ cup (60 mL) fresh lemon juice (about 1-2 lemons); Pinch ground black pepper; 1 cup (250 mL) half and half cream (10-12%); 1 tsp (5 mL) grated lemon zest

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Inspired by the popular Greek lemon soup, this creamy soup is a zesty midwinter pick-me-up. If you want to cut calories, skip the cream in this recipe. This soup tastes just as great without it.

Ingredients

1 Tbsp (15 mL) extra virgin olive oil
4 green onions, thinly sliced

Europe
Greece
Soup
Gluten-free
Vegetarian
Winter

Method

In a large saucepan, heat the olive oil over medium heat. Add the green onions and sauté until tender, about 4 minutes. Add the quinoa and stir to coat. Toast for another 4 to 5 minutes, stirring occasionally. Add the broth and water and bring to a boil over medium-high heat. Reduce the heat and simmer for an additional 10 to 15 minutes, until the quinoa is tender.

In a medium bowl, whi