Cook the quinoa according to package directions (2:1 water to quinoa ratio).
While quinoa is cooking, combine all the pesto ingredients in a food processor or blender. (For a thicker pesto, use less oil).
Heat 1 T olive oil over medium heat in a large sauté pan. Add onions and cook until they become translucent.
Add the kale and sauté until wilted. Season to taste with salt, pepper and crushed red pepper.
For the eggs, bring a small pot of water plus 1 T white vinegar almost to a boil. (Be sure that there are no large bubbles, as these will hurt your egg.)
Crack one egg into the water until the whites are cooked, but the yolk is still soft, about 4 minutes.
Remove the egg and repeat for the second egg.
To serve, combine the quinoa, kale and pesto. Top with a poached egg and garnish with basil to serve.