Sorghum grains tossed with Sriracha salt, vinegar, avocado oil, and cumin then topped with avocado, quail eggs, Kumato® and buffalo mozzarella cheese for a one bowl lunch or dinner.

Gallery

Recipe Summary

prep:
20 mins
cook:
1 hr 4 mins
additional:
5 mins
total:
1 hr 29 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

870 calories; protein 24.1g 48% DV; carbohydrates 91.1g 29% DV; fat 46.1g 71% DV; cholesterol 234.4mg 78% DV; sodium 742.1mg 30% DV. Full Nutrition
Advertisement

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Advertisement