Avgolemono Quinoa with Chicken

Ingredients

• 1 cup Quinoa
• 4 cups Chicken Broth
• 1.5 cups Cooked Chicken
• 4 oz Silken Tofu
• 1/4 cup Lemon Juice
• 2 tablespoons Olive Oil
• 2 tablespoons Fresh Dill
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Measure 1 cup of quinoa into a fine-mesh sieve and rinse under cold running water for 1 minute. Place the rinsed 1 cup of quinoa into a medium saucepan. Add the 4 cups of chicken broth to the saucepan. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender.
2. 2While the quinoa is cooking, measure the 4 oz of silken tofu and the 1/4 cup of lemon juice into a blender. Blend on high speed until the mixture is completely smooth and creamy, with no lumps remaining.
3. 3Once the quinoa is cooked, remove the saucepan from the heat. Add the 1.5 cups of cooked chicken, the blended silken tofu and lemon juice mixture, the 2 tablespoons of olive oil, the 2 tablespoons of fresh dill, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper to the saucepan with the quinoa. Stir everything together gently until all ingredients are evenly combined.
4. 4Place the saucepan back on the stove over low heat. Heat the mixture gently for 5 minutes, stirring occasionally, making sure that the tofu mixture does not come to a boil. The mixture is ready when it is warmed through and the flavors have melded.
5. 5Serve the Avgolemono Quinoa with Chicken warm.

Substitutions

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