Sorghum, Quail Egg, Avocado, Kumato®and Buffalo Mozzarella Bowl Recipe

Sorghum, Quail Egg, Avocado, Kumato®and Buffalo Mozzarella Bowl Recipe

  • 3 cups water
  • 1 cup sorghum grain
  • 5 quail eggs
  • 1/2 teaspoon Sriracha salt, or to taste
  • 1/4 teaspoon ground cumin
  • 2 tablespoons avocado oil, divided
  • 1/2 teaspoon vinegar
  • 4 ounces fresh buffalo mozzarella
  • 4 fresh basil leaves
  • 1 avocado, sliced
  • 1 Kumato® tomato, diced
  • 4 radishes, sliced
  1. Bring 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.
  2. Place eggs in a saucepan and fill with water; boil for 4 minutes. Remove from heat, cover, and let sit for 5 minutes.
  3. Mix 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.
  4. Rinse quail eggs under cold water; peel and cut each egg in half. Set egg halves on top of sorghum mixture.
  5. Shred 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.
Recipe of the Day|