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

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

Step 1

Bring some water and the sorghum to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover the pot, and let it simmer gently for about an hour, or until the sorghum is tender and the water has been absorbed.

Step 2

While the sorghum is cooking, place the quail eggs in a small pot and cover them with water. Bring it to a boil and let the eggs cook for 4 minutes. Then, take the pot off the heat, cover it, and let the eggs sit for another 5 minutes.

Step 3

Once the sorghum is ready, transfer it to a bowl and stir in the Sriracha salt and cumin. Drizzle in a tablespoon of avocado oil and some vinegar, then give everything a good mix. Divide this mixture between two bowls.

Step 4

Rinse the quail eggs under cold water to cool them down, then carefully peel and cut each one in half. Arrange the egg halves on top of the sorghum in each bowl.

Step 5

Tear the mozzarella into bite-sized pieces with your hands and sprinkle it over the eggs and sorghum. Add some torn basil leaves on top for a fresh touch.

Step 6

Finally, slice the avocado, Kumato® tomatoes, and radishes, and divide them evenly between the bowls. Enjoy!