Thai Inspired Quinoa Breakfast Soup

Quick Information

Time
30min
Serves
2
Calories
140
Gluten Free
Recipe
Vegetarian
Recipe

Recipe

Ingredients

½ Cup Lundberg Family Farms Antique White Quinoa

½ Cup Water

3 Cups Vegetable Stock

½ Cup Green Onion, sliced

¼ Cup Thai Basil Leaves, sliced

Cracked Black Pepper and Sea Salt, to taste

2 Soft Boiled Eggs

Preparation

In a small saucepan, bring the quinoa and water to a boil.  Once boiling, reduce the heat to low and simmer for 15 minutes.

In a small saucepan, bring the broth to a boil and turn off the heat.

In a separate saucepan, bring water to a boil and add eggs.  Boil eggs for 6 minutes and place in ice bath, peel and slice in half.

Slice green onion and basil.  Add 2/3 cup quinoa to a bowl and add green onion and basil on top.  Pour 1 cup vegetable stock into the bowl and add soft boiled egg.  Add salt and pepper to taste.

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Nutritional Facts

Serving Size: 2 cups

Amount Per Serving

Calories 140

Calories from Fat 3g

Total Fat 3g

Saturated Fat 1g

Trans Fat 0g

Cholesterol 80mg

Sodium 1030mg

Total Carbohydrate 20g

Dietary Fiber 4g

Total Sugars 3g

Protein 7g