This tangy Mediterranean meal is bursting with flavor from the artichokes, olives, feta and assorted vegetables — all balanced out by a hearty sorghum base.
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.
Combine all salad ingredients, including cooked sorghum, in a large bowl.
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!
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