Sorghum Bowl with Quail Egg, Avocado, Kumato®, and Buffalo 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 water and sorghum to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover, and let it simmer gently until the sorghum is tender and all the liquid has been absorbed—this usually takes about an hour. While that’s cooking, place the quail eggs in a small pot, cover them with water, and bring to a boil. Let them cook for 4 minutes, then take the pot off the heat, cover it, and let the eggs sit for another 5 minutes.

Step 2

Once the sorghum is done, stir in the Sriracha salt and cumin. Drizzle in a tablespoon of avocado oil and a splash of vinegar, then mix everything together well. Divide this mixture between two bowls. Rinse the quail eggs under cold water, peel them carefully, and cut each one in half. Arrange the egg halves on top of the sorghum.

Step 3

Tear the buffalo mozzarella into bite-sized pieces by hand and scatter it over the bowls. Tear fresh basil leaves and sprinkle them over the cheese. Finally, add slices of avocado, Kumato® tomatoes, and radishes to each bowl. Serve and enjoy!