Egg and Lemon Soup with Quinoa

A nourishing Greek-style egg and lemon soup with quinoa

Source: Food_Matters_Recipe_List.docx

Lunch GlutenFree DairyFree

35min

Prep

450

Calories

Serves

—

Rating

3/5 Health score · Balanced

Per serving

450 kcal

Protein

10g

Fiber

Magnesium

40mg

For 3 people

Servings

Estimated total (3 servings) est. $4.40

Estimated per serving est. $1.47

Estimated grocery costs may vary by store, region, brand, package size, taxes, fees, and substitutions.

Why this fits you

Method

1 steps, about 35 minutes

01

Soak the quinoa at least 12 hours with salt. 2. Simmer the quinoa in the chicken stock until tender. 3. Whisk the lemon juice with the eggs until frothy. 4. Gradually whisk in hot soup so the egg doesn't scramble, then season.

About this recipe

A nourishing Greek-style egg and lemon soup with quinoa

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