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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Kale And Mushroom Quinoa With Romesco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions