Description
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.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 4 mins
Total Time: 1 hr 29 mins
Servings: 2