Thai Inspired Quinoa Breakfast Soup
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
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.Download Printable Version
Serving Size: 2 cups
Amount Per Serving
Calories from Fat 3g
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrate 20g
Dietary Fiber 4g
Total Sugars 3g