Sorghum and Quail Egg Salad with Avocado, Kumato®, and Buffalo Mozzarella

Ingredients 0/12

Step 1

Bring some water and the sorghum to a boil in a saucepan. Once it’s boiling, lower the heat to medium-low, cover the pot, and let it simmer gently for about an hour, or until the sorghum is tender and the water has soaked in. While that’s cooking, place the quail eggs in a small saucepan, cover them with water, and boil for 4 minutes. Take the pan off the heat, cover it, and let the eggs sit for another 5 minutes to finish cooking.

Step 2

Once the sorghum is ready, toss it in a bowl with the Sriracha salt and cumin. Drizzle a tablespoon of avocado oil and some vinegar over the mixture, then give everything a good stir. Divide the sorghum 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 with your hands and sprinkle it over the salad. Tear some fresh basil leaves and scatter those on top too. Finally, add the avocado slices, Kumato® tomatoes, and radishes, dividing them evenly between the bowls. Enjoy!