Prep Time:
20 mins
Cook Time:
1 hr 4 mins
Additional Time:
5 mins
Total Time:
1 hr 29 mins
Servings:
2
Yield:
2 servings
Ingredients
Directions
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.
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 (per serving)
| 870 | Calories |
| 46g | Fat |
| 91g | Carbs |
| 24g | Protein |
