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Quinoa bowls with kale, mushrooms, and goat cheese medallions

Gluten-Free, 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.

Ingredients

  • 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

Instructions

1

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.
While the goat cheese chills, prepare the quinoa.

2

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.

3

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.

4

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.

5

Serve

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

Nutrition per serving: Protein: 23g (46% DV), Fiber: 9g (36% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 4g, Saturated Fat: 8g (40% DV), Cholesterol: 120mg (40% DV), Sodium: 350mg (15% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 72g (24% DV), Total Sugars: 21g, Added Sugars (Honey): 16g (32% DV). Not a significant source of trans fat.
Contains: Tree nuts, milk, soy, eggs.

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