Delicious Sorghum Bowl with Quail Egg, Avocado, and Buffalo Mozzarella

Ingredients

• 3 cups of refreshing water
• A delightful cup of sorghum grain
• A handful of five quail eggs
• A pinch of Sriracha salt, adjust to your liking
• A dash of ground cumin
• Two tablespoons of avocado oil, split into two portions
• A hint of vinegar
• Four ounces of creamy fresh buffalo mozzarella
• A quartet of fragrant, fresh basil leaves
• One ripe avocado, thinly sliced
• A juicy Kumato® tomato, finely diced
• Four crisp radishes, thinly sliced

Step 1

In a pot, bring water and sorghum to a lively boil. Lower the heat to medium-low, cover the pot, and let it simmer until the sorghum is tender and has absorbed the liquid, which should take about an hour of patience and gentle cooking.

Step 2

For the perfect quail eggs, place them in a pot filled with water and bring it to a gentle boil for precisely 4 minutes. Once done, remove the pot from the heat, cover it, and let the eggs rest for an additional 5 minutes for the ideal texture.

Step 3

Now, it's time to jazz up the sorghum dish! In a mixing bowl, combine the cooked sorghum with a zesty blend of Sriracha salt and cumin. Drizzle a tablespoon of creamy avocado oil and tangy vinegar over the mixture, ensuring to mix everything thoroughly. Divide this flavorful concoction into two bowls.

Step 4

Give the quail eggs a refreshing rinse under cold water, then delicately peel and halve each egg. Arrange these dainty egg halves on top of the seasoned sorghum.

Step 5

Next, let's add some cheesy goodness to the dish. Using your hands, shred some mozzarella and sprinkle it over the sorghum and eggs in the bowls. To brighten up the flavors, tear fresh basil leaves and scatter them over the mozzarella. Finally, evenly distribute slices of creamy avocado, juicy tomato, and crunchy radishes between the two bowls for a colorful and nutritious finish.