Kale And Mushroom Quinoa With Romesco Recipe

Name: Kale And Mushroom Quinoa With Romesco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Kale And Mushroom Quinoa With Romesco falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale And Mushroom Quinoa With Romesco

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