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Rice and White Quinoa Soup With Lemon

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“The Vegetarian Kitchen Table Cookbook Serves 4”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In saucepan of boiling water, cook quinoa until tender. Drain and set aside.
  2. Meanwhile, bring vegetable broth to a boil. Add rice and cook until tender, about 20 minutes.
  3. In a bowl, beat eggs with cheese. Season with salt and pepper to taste. Add lemon zest and juice. Gradually pour mixture into pan, stirring gently.
  4. Transfer half of the soup to a blender and puree until smooth. Return to pot. Stir in quinoa and parsley.

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