Sorghum, Quail Egg, Avocado, Kumato®And Buffalo Mozzarella Bowl – a delicious recipe with water, sorghum grain, eggs, salt, ground cumin, avocado oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
2
Place eggs in a saucepan and fill with water; boil for 4 minutes. Remove from heat, cover, and let sit for 5 minutes.
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.
4
Rinse quail eggs under cold water; peel and cut each egg in half. Set egg halves on top of sorghum mixture.
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.
352
kcal
Calories
26
g
Fat
7
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3 cups water, 1 cup sorghum grain, 5 quail eggs, 1/2 teaspoon Sriracha salt, or to taste, and more.
Yes, Sorghum, Quail Egg, Avocado, Kumato®And Buffalo Mozzarella Bowl falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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