Rice and White Quinoa Soup With Lemon

• 14 cup white quinoa
• 4 cups vegetable stock
• 13 cup arborio rice
• 2 eggs
• 3 tablespoons grated parmesan cheese
• 12 zest and lemon, juice of
• chopped fresh parsley

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

white quinoa, vegetable stock, arborio rice, eggs, parmesan cheese, lemon, fresh parsley

Taken from www.food.com/recipe/rice-and-white-quinoa-soup-with-lemon-509832 (may not work)