Photo: Jennifer Causey
Active Time
25 Mins
Total Time
40 Mins
Serves 4

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.


How to Make It

Step 1

Preheat broiler to high.

Step 2

Arrange pita wedges on a baking sheet. Broil 1 minute on each side or until toasted. Break into pieces.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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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Ratings & Reviews

Great recipe

July 02, 2017
The sauce makes the dish -- it's fantastic and comes together very quickly in the blender. Made this for an easy dinner for friends and they loved it, too.  FYI, I didnt use baby kale because I had tuscan on hand, so I just added it to the pan with the mushrooms to sweat it a little Turned out great. 


March 11, 2017
My husband and I are trying to eat meat less often and we cooked this when his vegetarian mom came to visit. Subbed veggie stock for chicken stock. The issue I have with many veggie recipes is the less complex flavor profile. Not this one. Will make again next time I'm looking for a special veggie dinner.