Cook the quinoa according to the package directions.
Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the vegetables, 1 teaspoon salt, and ½ teaspoon pepper and cook, covered, tossing occasionally, until the vegetables begin to brown and soften, 6 to 8 minutes.
Add the onion to the pot and cook, tossing occasionally, until the vegetables and onion are tender, 4 to 6 minutes. Add as much kale to the pot as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 3 to 4 minutes.
Serve the vegetables over the quinoa, top each serving with a poached egg and serve with pesto and pecans on the side.