Quinoa bowls with kale, mushrooms, and goat cheese medallions | Sunbasket
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
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