This is a classic pastina recipe…without the pastina, but quinoa instead! Pastina is the Italian equivalent of chicken soup, also known as Italian penicillin. It’s comforting, yummy, and easy to digest – perfect to get you back on your feet when you are sick. This recipe is gluten free, and serves about four.

QUINOA PASTINA SOUP

Ingredients:
1/2 cup quinoa (rinsed)
6 cups broth of your choice
1 egg
3-4 garlic cloves, minced
2 tablespoons grated Parmesan cheese
1 tablespoon butter
1 teaspoon sea salt
Fresh ground pepper, to taste
Fresh parsley (optional, for garnish)

Directions:
In a medium pot, combine the broth, garlic, sea salt/pepper, butter, and quinoa.
Bring to a boil, then reduce the heat and simmer for 12-15 minutes until the quinoa is tender.
In a small bowl, whisk together the egg and Parmesan cheese.
Gradually pour the egg mixture into the soup pot while stirring gently.
Taste the soup and adjust with sea salt and pepper as needed.
Serve hot, garnished with parsley if desired.