Sorghum & Blues Salad
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.
Active time
10 minutesTotal time
1 hour Yield
4 servings (about 5 cups)Serving Size
about 1 1/4 cupsNutrition
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Ingredients
1 cup sorghum
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
¼ 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
Instructions
- Bring sorghum and 4 cups water to a boil, then reduce heat to a simmer and cook for approximately 40 minutes, until grains are tender and liquid is absorbed.
- To make the dressing, combine olive oil, lemon juice, salt, and pepper in a small bowl and whisk until well combined.
- Toss cooked sorghum with dressing and the remainder of the ingredients before serving.
An Oldways Whole Grains Council recipe, courtesy of Kelly Toups
Nutrition
Calories: 300Total Fat: 13g
Saturated Fat: 4g
Sodium: 310mg
Carbohydrate: 44g
Fiber: 5g
Sugars: 6g (Added Sugars: 0g)
Protein: 9g
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