Sorghum quail egg avocado kumatoand buffalo mozzarella bowl –Today, I’m excited to share with you a delightful recipe that combines some unique flavors and textures. This Sorghum, Quail Egg, Avocado, Kumato®, and Buffalo Mozzarella Bowl is not only visually appealing but also packed with nutrition. Let’s get started on this culinary adventure!
Sorghum, Quail Egg, Avocado, Kumato®, and Buffalo Mozzarella Bowl
Check out this vibrant image of the dish:
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This bowl is a perfect blend of creamy, tangy, and earthy flavors that will elevate your meal experience. Here’s how you can prepare it.
Ingredients
- 1 cup sorghum
- 4 quail eggs
- 1 ripe avocado, sliced
- 2 Kumato® tomatoes, sliced
- 4 oz buffalo mozzarella, torn into pieces
- Fresh herbs (basil or parsley), for garnish
- Olive oil, for drizzling
- Salt and pepper, to taste
Instructions
- Rinse the sorghum under cold water and then cook it in a pot with 3 cups of water. Bring to a boil, then reduce the heat and let it simmer for about 50-60 minutes, or until tender. Drain any excess water and set aside.
- While the sorghum is cooking, bring a small pot of water to a gentle boil to cook the quail eggs. Carefully add the eggs and cook for about 3-4 minutes for soft-boiled, or longer if you prefer a firmer yolk. Remove and place them in cold water before peeling.
- Once the sorghum is ready, assemble your bowl. Start with a generous serving of the cooked sorghum as the base.
- Add the sliced avocado, Kumato® tomatoes, and torn buffalo mozzarella on top of the sorghum.
- Slice the quail eggs in half and place them gently on the bowl.
- Drizzle some olive oil and season with salt and pepper to enhance the flavors.
- Garnish with fresh herbs for an added touch of freshness.
This recipe is not only delicious but also brings a variety of nutritional benefits to your plate. Enjoy this bowl as a light lunch or a delightful dinner option!