Tired of the same old quinoa or couscous? Let me introduce you to your new favorite ancient grain: sorghum! With its delightful, tender-chewy bite, sorghum is the perfect gluten-free stand-in for small pasta, and it absolutely shines in this simple yet stunning Middle Eastern-inspired grain salad. We’re tossing it with a rich sun-dried tomato pesto, crisp cucumber, juicy cherry tomatoes, and a vibrant mix of fresh herbs. It’s a powerhouse of flavor and texture, perfect for a healthy lunch, a beautiful side dish, or your next meal prep star. Get ready to fall in love with this incredibly easy and satisfying salad!
Ingredients
• ½ cup / 100g sorghum, rinsed and drained
• ½ cup / 120g prepared sun-dried tomato pesto
• 1 English cucumber, peeled and diced, about 2 cups / 300g
• 2 cups / 300g grape or cherry tomatoes, halved
• 1 cup / 25g chopped fresh basil, parsley, or cilantro
• 8 green onions, thinly sliced, about 1 cup / 100g
• 2 Tbs / 30ml fresh lemon juice
• Salt and freshly ground black pepper, to taste
Instructions
1. Cook the Sorghum: In a medium saucepan, combine the rinsed sorghum and 1 cup (240ml) of water. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 1 hour, or until the grains are tender but still have a slight chew. Drain any excess water and transfer the cooked sorghum to a large mixing bowl.
2. Mix and Cool: While the sorghum is still hot, stir in the sun-dried tomato pesto until the grains are evenly coated. Set aside to cool to room temperature.
3. Combine and Season: Once the sorghum has cooled, add the diced cucumber, halved tomatoes, chopped fresh herbs, sliced green onions, and fresh lemon juice to the bowl. Gently stir everything together. Season with salt and pepper to your liking.
4. Rest and Serve: For the best flavor, allow the salad to stand at room temperature for at least 1 hour, or refrigerate overnight. Serve chilled or at room temperature.
Nutritional Information
• Nutrition Information
• Calories: 175
• Protein: 4 g
• Total Fat: 10 g
• Saturated Fat: 1 g
• Carbohydrates: 20 g
• Cholesterol: 0 mg
• Sodium: 23 mg
• Fiber: 3 g
• Sugar: 6 g
• Disclaimer: is an estimate and may vary based on the specific used.
Pro Tips
• Cook a large batch of sorghum at the beginning of the week. Store it in the fridge and use it for quick salads, grain bowls, or as a side dish throughout the week.
• For extra depth and texture, add a ½ cup of crumbled feta cheese (if not vegan), a can of rinsed chickpeas, or a handful of toasted pine nuts for a delightful crunch.
• This recipe is easily made vegan. Simply ensure your sun-dried tomato pesto is dairy-free by checking the label for Parmesan or Pecorino cheese.
• Don’t skip the resting time! Letting the salad stand for at least an hour allows the sorghum to absorb all the delicious flavors from the pesto, lemon juice, and vegetables.
FAQ
Q: How can I add more protein to this vegetarian salad
A: To easily boost the protein, stir in a can of rinsed and drained chickpeas or a cup of shelled edamame. For a non-vegan option, a half-cup of crumbled feta cheese also adds protein and a lovely salty flavor as mentioned in the pro tips.
Q: Is this sorghum salad recipe vegan
A: This salad is easily made vegan. The only ingredient to check is the sun-dried tomato pesto, as some store-bought versions contain Parmesan or Pecorino cheese. Simply use a certified vegan pesto or make your own to ensure the recipe is completely plant-based.
Q: How long does this sorghum salad last in the fridge
A: This salad is excellent for meal prep. Stored in an airtight container in the refrigerator, it will stay fresh and delicious for up to 4 days. The flavors will continue to meld, making it even tastier the next day.
Q: Can I use a different grain instead of sorghum
A: Absolutely. If you don’t have sorghum, you can substitute it with other hearty grains like pearled couscous, farro, or quinoa. Note that cooking times and water ratios will vary depending on the grain you choose, so follow the package instructions for cooking.
