For a nuttier flavor, toast the sorghum in a dry pan before cooking. Adjust the amount of jalapeno to your spice preference. You can also substitute with a pinch of red pepper flakes. Feel free to add other vegetables like bell peppers, cucumbers, or zucchini. Quinoa or farro can be substituted for sorghum. For a vegan option, ensure your Italian dressing is plant-based.
Zesty Whole Grain and Vegetable Salad
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME2 hrs
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SERVING4 People
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VIEWS9
A vibrant and nutritious salad featuring the delightful chewiness of whole grain sorghum, garden-fresh vegetables, and a zesty dressing. It's a celebration of simple ingredients and bold flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Fiber2 g
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Protein5 g
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Sodium928 mg
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Sugar3 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 hrs
Combine water and sorghum in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the sorghum is tender but still has a slight bite, about 1 hour.
02
Step
10 mins
Drain any excess water from the sorghum and let it cool for about 10 minutes.
03
Step
5 mins
Transfer the cooled sorghum to a large mixing bowl. Add the diced tomatoes, chopped celery, diced red onion, cilantro, minced jalapeno, and minced garlic. Toss gently to combine.
04
Step
2 mins
Pour in the Italian dressing and lemon juice. Stir well to coat all the ingredients evenly.
05
Step
30 mins
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
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RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Felipe Borer
Jun 30, 2025The lemon juice really brightens up the flavors. Will definitely make again!
Marcelle Howell
Jun 27, 2025Easy to make and perfect for a light lunch.
Nina Padberg
Jun 27, 2025I added some roasted bell peppers, and it was delicious!
Creola Okon
Jun 26, 2025This salad is so refreshing! The sorghum adds a great texture.
Kiel Walsh
Jun 20, 2025I found the sorghum took a little longer to cook, but it was worth the wait.