Sorghum Salad

Traditional Mediterranean Sorghum & Quinoa Salad

This vibrant salad is built on the delightful textural contrast between chewy, pearled sorghum and the lighter, fluffy pop of tri-color quinoa. Dressed in a simple lemon-herb vinaigrette, it’s a perfect standalone lunch or a fantastic side dish for grilled meats or fish.

Yields: 6-8 servings Prep time: 20 minutes Cook time: 50-60 minutes

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Ingredients

For the Grains:

• 1 cup whole grain sorghum, rinsed
• 1/2 cup tri-color quinoa, rinsed thoroughly
• 4 cups vegetable or chicken broth (or water), divided
• 1 bay leaf

For the Salad:

• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, finely diced
• 1/2 red onion, finely diced
• 1 can (15-ounce) chickpeas, rinsed and drained
• 1/2 cup Kalamata olives, pitted and halved
• 1 cup fresh flat-leaf parsley, coarsely chopped
• 1/4 cup fresh mint, coarsely chopped
• 1/2 cup crumbled feta cheese
• 1/3 cup toasted pistachios or pumpkin seeds (pepitas), for garnish

For the Lemon-Herb Vinaigrette:

• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice (from 1-2 lemons)
• 1 teaspoon lemon zest
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon honey or maple syrup (optional, to balance acidity)
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

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Instructions

1. Cook the Sorghum: In a medium saucepan, combine the rinsed sorghum, 3 cups of the broth, and the bay leaf. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer. Cook until the sorghum is tender but still chewy, about 50-60 minutes. Drain any excess liquid and discard the bay leaf. Spread the cooked sorghum on a baking sheet to cool completely.
2. Cook the Quinoa: While the sorghum cooks, combine the rinsed quinoa and the remaining 1 cup of broth in a small saucepan. Bring to a boil, then reduce heat to a simmer, cover, and cook for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork and spread on another baking sheet (or a separate section of the same one) to cool completely.
   • Pro Tip: Cooling the grains prevents them from becoming gummy and helps them absorb the dressing better.
3. Prepare the Vinaigrette: In a small bowl or a glass jar with a lid, combine all the vinaigrette ingredients: olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey (if using), salt, and pepper. Whisk vigorously or shake the jar until the dressing is well emulsified.
4. Chop the Vegetables: While the grains are cooling, prepare all your vegetables and herbs: dice the cucumber, halve the tomatoes, dice the bell pepper and red onion, halve the olives, and chop the parsley and mint.
5. Assemble the Salad: In a large serving bowl, combine the cooled sorghum and quinoa. Add the diced cucumber, tomatoes, bell pepper, red onion, chickpeas, olives, and the chopped parsley and mint.
6. Dress and Toss: Pour about three-quarters of the vinaigrette over the salad. Toss gently until everything is evenly coated. Let the salad sit for at least 15 minutes to allow the grains to absorb the flavors of the dressing.
7. Serve: Just before serving, gently fold in the crumbled feta cheese and the toasted pistachios. Taste and add more dressing, salt, or pepper if needed. Serve chilled or at room temperature.