Sorghum, Quail Egg, Avocado, Kumato®and Buffalo Mozzarella Bowl
Sorghum grains tossed with Sriracha salt, vinegar, avocado oil, and cumin then topped with avocado, quail eggs, Kumato® and buffalo mozzarella cheese for a one bowl lunch or dinner.
- Serves: 2 persons
- 3cups water
- 1cup sorghum grain
- 5quail eggs
- ½teaspoon Sriracha salt, or to taste
- ¼teaspoon ground cumin
- 2tablespoons avocado oil, divided
- ½teaspoon vinegar
- 4ounces fresh buffalo mozzarella
- 4fresh basil leaves
- 1avocado, sliced
- 1Kumato® tomato, diced
- 4radishes, sliced
Step 1Bring water and sorghum to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until sorghum is tender and liquid has been absorbed, about 1 hour.
Step 2Place eggs in a saucepan and fill with water; boil for 4 minutes. Remove from heat, cover, and let sit for 5 minutes.
Step 3Mix sorghum, Sriracha salt, and cumin together in a bowl. Drizzle 1 tablespoon avocado oil and vinegar over sorghum mixture and mix well; divide between 2 bowls.
Step 4Rinse quail eggs under cold water; peel and cut each egg in half. Set egg halves on top of sorghum mixture.
Step 5Shred mozzarella cheese using your hands; divide between the 2 bowls of sorghum. Tear basil leaves and sprinkle over mozzarella cheese. Divide avocado, tomato, and radishes between the bowls.