Sorghum, Quail Egg, Avocado, Kumato®and Buffalo Mozzarella Bowl
Description
Sorghum is topped with quail eggs, avocado, Kumato® tomato, and buffalo mozzarella cheese in this gluten-free, vegetarian meal in a bowl.
Ingredients
•
3 cups water
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1 cup sorghum grain
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5 quail eggs
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1/2 teaspoon Sriracha salt, or to taste
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1/4 teaspoon ground cumin
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2 tablespoons avocado oil, divided
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1/2 teaspoon vinegar
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4 ounces fresh buffalo mozzarella
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4 fresh basil leaves
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1 avocado, sliced
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1 Kumato® tomato, diced
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4 radishes, sliced
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.