Description
Cooked sorghum is tossed with cherry tomatoes, olives, arugula, oregano, and basil for a Mediterranean inspired grain salad. Fresh lemon juice, olive oil, and garlic lend flavor to this gluten free and vegan salad.
Ingredients
- 1 cup sorghum, rinsed
- 2 cups filtered water
- 3 tbsp extra virgin olive oil
- 1 large garlic clove, finely minced
- juice and zest of 1 large lemon
- 1 pint cherry tomatoes, halved
- 1/3 cup pitted olives, roughly chopped
- 1/3 cup soaked & rinsed sunflower seeds
- 1 packed tbsp chopped fresh oregano
- packed 1/4 cup finely chopped fresh basil
- 4–5 packed cups baby arugula
- sea salt & freshly ground pepper to taste
Instructions
Combine the water and sorghum in a pot. Bring the water to a boil over high heat, then reduce it to a simmer, stir the sorghum, and cover the pot. Cook the sorghum for 45 to 55 minutes until it is soft but with a bit of chew. Drain any excess water.
While the sorghum is cooking, prepare all of your other ingredients. In a large bowl, combine the olive oil, garlic, lemon juice/zest, and sea salt and black pepper to taste. Whisk well to combine. In a separate medium-sized bowl, combine the tomatoes, olives, sunflower seeds, oregano, basil, and arugula. Add the cooked sorghum to the large bowl with the dressing, then toss to combine. Allow the sorghum to cool to room temperature until moving on with the remaining steps. To speed this process up, you can place the bowl in the fridge or freezer.
Add the remaining ingredients to the sorghum and toss to combine. Taste the salad then adjust with more salt and pepper as needed. Can be served chilled or at room temperature.
Makes 6 to 8 servings.
Notes
- I soaked my sunflower seeds for an hour to soften them up a bit and make them easier on my digestive system, but if you are short on time, feel free to omit this step!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: salad