You'll have plenty of smoky romesco sauce--enough for a generous dollop on top. Cook your eggs to whatever doneness you prefer, but we like ours with a soft boil and partially runny yolk. This dish combines hearty grains, crunchy greens, and a strong source of protein for a well balanced, flavorful meal.
1 (6-in.) whole-wheat pita, cut into 6 wedges
1 cup drained and chopped bottled roasted red bell peppers
1/4 cup sliced almonds, toasted
1/4 cup olive oil, divided
2 tablespoons fresh lemon juice
3/4 teaspoon kosher salt, divided
1/2 teaspoon smoked paprika
2 to 4 Tbsp. water
2 1/2 cups unsalted chicken stock (such as Swanson)
1 1/4 cups uncooked quinoa, rinsed and drained
3 green onions, chopped, white and green parts divided
2 (8-oz.) pkg. presliced cremini mushrooms
3 garlic cloves, minced
5 ounces baby kale
4 large eggs in shells
Est. added sugars 0g
How to Make It
Preheat broiler to high.
Arrange pita wedges on a baking sheet. Broil 1 minute on each side or until toasted. Break into pieces.
Place pita, peppers, almonds, 2 tablespoons oil, juice, 1/4 teaspoon salt, and paprika in a food processor; process until smooth. Add water, 1 tablespoon at a time, pulsing after each addition until sauce reaches desired consistency.
Bring stock and quinoa to a boil in a saucepan. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed. Stir in 1/4 teaspoon salt and white parts of green onions.
Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add mushrooms and garlic; cook 8 minutes or until mushrooms brown. Add kale to pan in batches, stirring until wilted. Stir in remaining 1/4 teaspoon salt.
Bring a medium saucepan filled with water to a boil. Carefully add eggs to pan; boil 6 minutes. Remove eggs from pan; place in ice water to cool. Peel and halve eggs.
Spoon about 3/4 cup quinoa mixture into each of 4 bowls; top each serving with about 1/2 cup mushroom mixture, 1/4 cup sauce, and 2 egg halves. Sprinkle with green parts of green onions.
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