• 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.

• 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.

• 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.

• 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.