Name: Sorghum, Quail Egg, Avocado, Kumato®and Buffalo Mozzarella Bowl
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Water - 3 cups; Sorghum grain - 1 cup; Quail eggs - 5; Sriracha salt, or to taste - ½ teaspoon; Ground cumin - ¼ teaspoon; Avocado oil, divided - 2 tablespoons; Vinegar - ½ teaspoon; Fresh buffalo mozzarella - 4 ounces; Fresh basil leaves - 4; Avocado, sliced - 1; Kumato® tomato, diced - 1; Radishes, sliced - 4

Ingredients for - Sorghum, Quail Egg, Avocado, Kumato®and Buffalo Mozzarella Bowl

1. Water 3 cups

2. Sorghum grain 1 cup

3. Quail eggs 5

4. Sriracha salt, or to taste ½ teaspoon

5. Ground cumin ¼ teaspoon

6. Avocado oil, divided 2 tablespoons

7. Vinegar ½ teaspoon

8. Fresh buffalo mozzarella 4 ounces

9. Fresh basil leaves 4

10. Avocado, sliced 1

11. Kumato® tomato, diced 1

12. Radishes, sliced 4

How to cook deliciously - Sorghum, Quail Egg, Avocado, Kumato®and Buffalo Mozzarella Bowl

1 . Stage

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 . Stage

Place eggs in a saucepan and fill with water; boil for 4 minutes. Remove from heat, cover, and let sit for 5 minutes.

3 . Stage

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 . Stage

Rinse quail eggs under cold water; peel and cut each egg in half. Set egg halves on top of sorghum mixture.

5 . Stage

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.