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Sorghum Salad with Sun-Dried Tomato Pesto – vegetarian recipe
Stav Kogan

Sorghum Salad with Sun-Dried Tomato Pesto

Discover your new favorite ancient grain with this simple yet stunning Middle Eastern-inspired sorghum salad. Tossed with a rich sun-dried tomato pesto, crisp cucumber, and fresh herbs, it's a gluten-free powerhouse of flavor and texture perfect for a healthy lunch or side dish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 serving
Calories: 175
Ingredients Method Nutrition

Ingredients
  

  • ½ cup (100 g / 3.5 oz) sorghum, rinsed and drained
  • ½ cup (120 g / 4.2 oz) prepared sun-dried tomato pesto
  • 1 English cucumber, peeled and diced, about 2 cups / 300g (10.6 oz)
  • 2 cups (300 g / 10.6 oz) grape or cherry tomatoes, halved
  • 1 cup (25 g / 0.88 oz) chopped fresh basil, parsley, or cilantro
  • 8 green onions, thinly sliced, about 1 cup / 100g (3.5 oz)
  • 2 Tbs / 30ml (1 fl oz) fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • 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.

Method
 

  1. Cook the Sorghum: In a medium saucepan, combine the rinsed sorghum and 1 cup (240ml) of water.
  2. 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.
  3. Drain any excess water and transfer the cooked sorghum to a large mixing bowl.
  4. Mix and Cool: While the sorghum is still hot, stir in the sun-dried tomato pesto until the grains are evenly coated.
  5. Set aside to cool to room temperature.
  6. 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.
  7. Season with salt and pepper to your liking.
  8. Rest and Serve: For the best flavor, allow the salad to stand at room temperature for at least 1 hour, or refrigerate overnight.
  9. Serve chilled or at room temperature.
  10. Don't skip the resting time!
  11. 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.

Nutrition

Calories: 175kcalCarbohydrates: 20gProtein: 4gFat: 10g

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