- Bring sorghum and 4 cups water to a boil, then reduce heat to a simmer and cook for approximately 40 minutes, until grains are tender and liquid is absorbed.
- To make the dressing, combine olive oil, lemon juice, salt, and pepper in a small bowl and whisk until well combined.
- Toss cooked sorghum with dressing and the remainder of the ingredients before serving.
Banner Image:
SorghumBluesSalad_KT2 3.jpg
Ingredients:
1 cup sorghum
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon pepper
1 cup blueberries
1 small cucumber, diced (about ½ cup)
1 small red onion, diced (about ½ cup)
2 ounces blue cheese, crumbled (preferably a raw-milk, artisan blue cheese)
¼ cup fresh mint, chopped
Yield:
4 servings (about 5 cups)
Nutrition:
Calories: 300, Total Fat: 13g, Saturated Fat: 4g, Sodium: 310mg, Carbohydrate: 44g, Fiber: 5g, Sugars: 6g (Added Sugars: 0g), Protein: 9g
Author:
An Oldways Whole Grains Council recipe, courtesy of Kelly Toups
Dietary choice:
Vegetarian Gluten-free
Description:
Blueberries and blue cheese lend a punch of complex flavor to this hearty summer salad. Round out the meal with grilled chicken or fish, or toss in a can of chickpeas when you make the salad.
Serving Size:
about 1 1/4 cups
