Sorghum, Quail Egg, Avocado, Kumato®And Buffalo Mozzarella Bowl

• 3 cups water
• 1 cup sorghum grain
• 5 quail eggs
• 1/2 teaspoon Sriracha salt, or to taste
• 1/4 teaspoon ground cumin
• 2 tablespoons avocado oil, divided
• 1/2 teaspoon vinegar
• 4 ounces fresh buffalo mozzarella
• 4 fresh basil leaves
• 1 avocado, sliced
• 1 Kumato(R) tomato, diced
• 4 radishes, sliced

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.

water, sorghum grain, eggs, salt, ground cumin, avocado oil, vinegar, mozzarella, fresh basil, avocado, tomato, radishes

Taken from www.allrecipes.com/recipe/257869/sorghum-quail-egg-avocado-kumatoand-buffalo-mozzarella-bowl/ (may not work)