Quinoa bowls with kale, mushrooms, and goat cheese medallions
Great for Entertaining

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.


  • 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



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.


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.