For a one-bowl lunch or dinner, combine sorghum grains with Sriracha salt, vinegar, avocado oil, and cumin. Finally, top with avocado, quail eggs, Kumato®, and buffalo mozzarella cheese.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 4 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 29 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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.
Nutrition Facts
| Calories | 870 kcal |
| Carbohydrate | 91 g |
| Cholesterol | 234 mg |
| Dietary Fiber | 9 g |
| Protein | 24 g |
| Saturated Fat | 13 g |
| Sodium | 742 mg |
| Sugars | 6 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |