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

Sorghum is topped with quail eggs, avocado, Kumato® tomato, and buffalo mozzarella cheese in this gluten-free, vegetarian meal in a bowl.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 4 mins
• Total Time: 1 hr 24 mins
• Calories: 870 Calories

Ingredients

• 3 cups water
• 4 radishes, sliced
• 4 fresh basil leaves
• 1 avocado, sliced
• 2 tablespoons avocado oil, divided
• 1 cup sorghum grain
• 5 quail eggs
• 4 ounces fresh buffalo mozzarella
• 1 Kumato® tomato, diced
• 0.25 teaspoon ground cumin
• 0.5 teaspoon Sriracha salt, or to taste
• 0.5 teaspoon vinegar

Recipe Instructions

Step 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.

Step 2

Place eggs in a saucepan and fill with water; boil for 4 minutes. Remove from heat, cover, and let sit for 5 minutes.

Step 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.

Step 4

Rinse quail eggs under cold water; peel and cut each egg in half. Set egg halves on top of sorghum mixture.

Step 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.