Avgolemono Quinoa with Chicken
A deconstructed Avgolemono with the richness and brightness of the traditional Greek soup, but featuring quinoa and chicken for a protein-packed breakfast. The egg is replaced with silken tofu.
20m prep + 35m cook4 servingsSafety: 90/100
Contains soyEGG-free
350 cal|25g protein|35g carbs|12g fat|5g fiber
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
- 1Rinse quinoa and cook in chicken broth according to package directions.
- 2While quinoa is cooking, blend silken tofu with lemon juice until smooth and creamy.
- 3Once quinoa is cooked, stir in cooked chicken, tofu-lemon mixture, olive oil, fresh dill, salt, and pepper.
- 4Heat through gently, ensuring not to boil the tofu mixture.
- 5Serve warm.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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