Sorghum Salad Recipe
American · Main course · 40 min total
This hearty and nutritious sorghum salad is packed with fresh vegetables, herbs, and a tangy lemon vinaigrette. Perfect as a light main course or a side dish.
15
min prep
min prep
25
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 cup sorghum grains
- 3 cups water
- 1/2 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Rinse the sorghum under cold water. In a medium saucepan, combine sorghum, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until tender but chewy. Drain any excess water and let cool.
- In a large bowl, combine the cooked sorghum, cherry tomatoes, cucumber, red onion, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, and minced garlic. Season with salt and pepper.
- Pour the dressing over the salad and toss well to combine.
- Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Tips
- Add crumbled feta cheese or toasted nuts for extra flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To save time, cook sorghum ahead and refrigerate until ready to use.
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