In medium saucepot, heat 1 teaspoon oil over medium heat. Add quinoa; cook and stir 2 minutes. Increase heat to high; add stock and heat to a boil. Reduce heat to low; cover and cook 15 minutes or until all stock is absorbed. Remove from heat; let stand 5 minutes. Fluff with fork; transfer to wide, shallow dish and cool. Makes about 2 cups.
Preheat oven to 400°F; spray rimmed baking pan with cooking spray. Pat chicken dry with paper towel; sprinkle with ¼ teaspoon each salt and pepper. In medium bowl, whisk eggs until frothy. Dip chicken in eggs, then in quinoa to coat; place on prepared pan, pressing more quinoa on chicken to coat, if necessary. Bake chicken 25 minutes or until golden brown and internal temperature reaches 165°F.
In large skillet, heat remaining 1 tablespoon oil over medium heat. Add onion; cook and stir 2 minutes or until tender. Add garlic; cook and stir 30 seconds. Stir in tomatoes; cook 2 minutes. Add kale, and ¼ teaspoon each salt and pepper; cook and stir 2 minutes. Makes about 2 cups.
Serve chicken topped with tomato mixture.
Serving Size 1 Chicken Breast; ½ cup Topping
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.