Kale And Mushroom Quinoa With Romesco

• 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

1. Preheat broiler to high.
2. Arrange pita wedges on a baking sheet. Broil 1 minute on each side or until toasted. Break into pieces.
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.
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.
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.
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.
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.

pita, red bell peppers, almonds, olive oil, lemon juice, kosher salt, paprika, water, chicken, quinoa, green onions, cremini mushrooms, garlic, baby kale, eggs

Taken from www.myrecipes.com/recipe/kale-mushroom-quinoa-romesco (may not work)