- 1 medium cucumber – diced
- 1 cup of cooked sorghum whole grain
- 1/4 cup of chopped kalamata olives
- 1/4 cup of chopped artichoke hearts
- 1/4 cup of minced purple onion or scallions
- 4-5 basil leaves – julienned
- 2 – 3 ounces of feta cheese
Combine sorghum, olives, onions, basil and feta in a large bowl.
In a small bowl whisk together:
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 1/4 teaspoon of black pepper or red pepper flakes if you like it a bit hot.
Pour over salad and toss to combine. I think in the summertime some fresh mint would be good added to this salad.
Remember that sorghum can be substituted for rice, farro, quinoa, or barley. There are a lot of good existing recipes that sorghum can be Incorporated into; adding a lot of fibre and antioxidants into your diet. It is also naturally gluten free.
I grew a lot of squash in my garden this year and have been using it with sorghum to make delicious and health dinners. I have diced up butternut squash and roasted it in a little olive oil and salt, then tossed it with cooked sorghum and a little olive oil. To this you can add whatever you want or have in the refrigerator or pantry. Try dried cranberries, pecans, dated pumpkin seeds, chia seeds, feta cheese, mozzarella cheese…
It is really very easy.
Another way I found to use both sorghum and squash is to bake the squash. at 350 for about 45 minutes or until tender. I season the squash with salt and pepper and butter before I cook it. I then fill the squash with a salad mixture of cooked sorghum, raisins, apples, shallots, garlic, parsley, mint, and arugula or mixed greens. I use a dressing of olive oil, sherry vinegar and honey. Delicious and easy and fast. Cook your sorghum ahead of time and refrigerate it to make prep time shorter.