5 cups chicken or vegetable stock, plus 1 cup water
1 pound skinless chicken breast, diced (optional)
3 Tbsp lemon juice
Fresh parsley for garnish
Heat the olive oil in a medium pot and saute the onions over medium-high heat until they are soft and translucent, 4-5 minutes. While the onions are cooking, bring another pot of salted water to a boil and add the quinoa.
Cook Keen One Garden Medley Quinoa to package directions
When the onions are ready, add the chicken or vegetable stock and water and bring to a bare simmer. When the quinoa is ready, add to the chicken or vegetable broth. Add the diced chicken breast if desired to the pot. Let this cook 5-8 minutes, then taste the soup for salt. Beat the eggs in a bowl. Whisking constantly, add the lemon juice to the eggs. You will need to temper the eggs before you add the egg-lemon mixture to the soup. It takes both hands to do this. With one hand, whisk the egg-lemon mixture vigorously. With the other, slowly pour in a ladle's worth of hot broth. Do this at least twice, and you can add as many ladle's worth of broth as you want to the mixture.
Turn the heat off the soup. Whisk the soup with one hand while you pour the hot egg-lemon mixture in with the other. Serve at once, garnished with parsley.