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

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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

  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 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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