Blueberries and blue cheese lend a punch of complex flavor to this hearty summer salad. Round out the meal with grilled chicken or fish, or toss in a can of chickpeas when you make the salad.
1 cup sorghum
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
¼ teaspoon pepper
1 cup blueberries
1 small cucumber, diced (about ½ cup)
1 small red onion, diced (about ½ cup)
2 ounces blue cheese, crumbled (preferably a raw-milk, artisan blue cheese)
¼ cup fresh mint, chopped
An Oldways Whole Grains Council recipe, courtesy of Kelly Toups
Ingrid Yonker says: Lunch
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