Rating
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Active time
20 minutes
Total time
45 minutes
Yield
4 servings
Nutritioni
Ingredients

Bowl

  • 3 cups cooked whole grain sorghum
  • 1 cup marinated artichoke hearts, quartered
  • ½ cup Kalamata olives, halved
  • 1 cup cucumbers, halved and sliced
  • 1 cup cherry/grape tomatoes, halved
  • ¼ cup crumbled feta
  • ½ cup red onion, thinly sliced

Dressing

  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice
  • ½ teaspoon garlic powder
  • Salt to taste
  • ¼ teaspoon ground black pepper
Instructions
  1. In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.
  2. Combine all salad ingredients, including cooked sorghum, in a large bowl.
  3. Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Serve with lemon wedges.

Notes: For quick meal prep, you can make sorghum ahead and freeze until you’re ready to use!

Recipe and photo courtesy of Sorghum Checkoff

Nutrition

Calories: 420
Total Fat: 24g
Saturated Fat: 3.5g
Sodium: 540mg
Carbohydrate: 44g
Fiber: 10g
Total Sugar: 3g
(Added Sugar: 0g)
Protein: 7g

Yield: 4 servings

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