Name: Sorghum, Quail Egg, Avocado, Kumato®and Buffalo Mozzarella Bowl recipe
Ingredients: 3 cups water;1 cup sorghum grain;5 quail eggs;½ teaspoon Sriracha salt, or to taste;¼ teaspoon ground cumin;2 tablespoons avocado oil, divided;½ teaspoon vinegar;4 ounces fresh buffalo mozzarella;4 fresh basil leaves;1 avocado, sliced;1 Kumato® tomato, diced;4 radishes, sliced

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Ingredients

3 cups water 1 cup sorghum grain 5 quail eggs ½ teaspoon Sriracha salt, or to taste ¼ teaspoon ground cumin 2 tablespoons avocado oil, divided ½ teaspoon vinegar 4 ounces fresh buffalo mozzarella 4 fresh basil leaves 1 avocado, sliced 1 Kumato® tomato, diced 4 radishes, sliced

Nutrition Info

869.9 calories carbohydrate: 91.1 g cholesterol: 234.4 mg fat: 46.1 g fiber: 9.2 g protein: 24.1 g saturatedFat: 12.7 g servingSize: - sodium: 742.1 mg sugar: 6.3 g transFat: : - unsaturatedFat: : -

Directions

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.
Place eggs in a saucepan and fill with water, boil for 4 minutes. Remove from heat, cover, and let sit for 5 minutes.
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.
Rinse quail eggs under cold water, peel and cut each egg in half. Set egg halves on top of sorghum mixture.
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 Yield

2 servings

Recipe Note

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.

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