Quinoa bowls with kale, mushrooms, and goat cheese medallions

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Quinoa bowls with kale, mushrooms, and goat cheese medallions

Great for Entertaining

Quinoa bowls with kale, mushrooms, and goat cheese medallions

Gluten-Free Friendly, Vegetarian

2 Servings, 690 Calories/Serving

30–40 Minutes

A touch of honey adds just enough sweetness to our protein-rich quinoa bowls, filled with rosemary-scented vegetables and topped with crisp goat cheese rounds.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 lemon
  • 1 sprig rosemary
  • ½ cup crumbled goat cheese
  • 1 or 2 shallots
  • ½ cup rainbow quinoa
  • 1 pasture-raised organic egg
  • ¼ cup gluten-free panko
  • ¼ pound cremini mushrooms
  • 2 tablespoons honey
  • 2 tablespoons sherry vinegar
  • 3 tablespoons roasted hazelnuts
  • 5 ounces baby kale

Nutrition per serving

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the goat cheese

  • Zest and juice the lemon, keeping the zest and juice separate. The zest will be divided between the panko mixture and the cooked quinoa bowls.
  • Strip the rosemary leaves from the stems; finely chop enough leaves to measure 1 teaspoon. Set aside half for the mushrooms.
In a small bowl, combine the goat cheese, 1 teaspoon lemon juice, and half the rosemary; season with salt and pepper and stir to incorporate. Using wet hands, shape the goat cheese into a compact 3-inch-long log. Cover with plastic wrap and freeze just until the goat cheese is firm, about 5 minutes.
While the goat cheese chills, prepare the quinoa.


Cook the quinoa

  • Peel and finely chop enough shallots to measure ¼ cup.
  • Rinse the quinoa.
In a small sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the quinoa and 1 cup water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the quinoa cooks, finish the goat cheese medallions.


Dredge and cook the goat cheese medallions

  • Crack the egg into a shallow bowl; with a whisk or fork, lightly beat until just blended.
  • In another shallow bowl or plate, combine the panko and 1 teaspoon lemon zest, season with salt and pepper, and spread in an even layer.
  • Remove the goat cheese from the freezer and cut the log crosswise into six ½-inch-thick medallions.
Dip the goat cheese medallions into the egg; let the excess drip off, then gently press the goat cheese into the panko, coating all sides. In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the goat cheese and cook, turning once, until golden and crisp on the outside but still firm within, 3 to 5 minutes per side. Transfer to a paper-towel-lined plate. Wipe out the pan.
While the goat cheese cooks, prepare the mushrooms.


Prep and cook the mushrooms; finish the dish

  • Cut the mushrooms into quarters.
  • In a small bowl, stir together the honey and sherry vinegar.
  • Coarsely chop the hazelnuts for garnish.
In the same pan used for the goat cheese, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the mushrooms, season with salt and pepper, and cook, stirring often, until just starting to brown, 2 to 3 minutes. Stir in the remaining rosemary and cook until fragrant, about 1 minute.
Stir in the quinoa and cook until hot, 1 to 2 minutes. Remove from the heat. Stir in the honey mixture, kale, and remaining lemon zest. Season to taste with salt and pepper.


Transfer the quinoa mixture to a serving bowl (or individual bowls). Top with the goat cheese medallions, garnish with the hazelnuts, and serve.