Sorghum, Quail Egg, Avocado, Kumato®and Buffalo Mozzarella Bowl recipe
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- 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 caloriescarbohydrate: 91.1 gcholesterol: 234.4 mgfat: 46.1 gfiber: 9.2 gprotein: 24.1 gsaturatedFat: 12.7 gservingSize: -sodium: 742.1 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Sorghum, Quail Egg, Avocado, Kumato®and Buffalo Mozzarella Bowl
Directions
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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.