SORGHUM, QUAIL EGG, AVOCADO, KUMATO®AND BUFFALO MOZZARELLA BOWL

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

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.

Provided by Buckwheat Queen

Time 1h29m

Yield 2

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 742.1 mg, Sugar 6.3 g