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Greek Sorghum Bowl with Artichokes and Olives

https://www.sorghumcheckoff.com/recipes/greek-sorghum-bowl-with-artichokes-and-olives/

Prep Time

20 Minutes

Make Time

45 Minutes

Yield

4

Sorghum Form

Whole Grain

Ingredients

  • 3 cups cooked whole grain sorghum
  • 1 cup marinated artichoke hearts, quartered
  • 1 cup Kalamata olives, halved
  • 1 cup cucumbers, halved and sliced
  • 1 cup cherry/grape tomatoes, halved
  • ½ cup crumbled feta
  • ½ cup red onion, thinly sliced

Dressing

  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  1. 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.
  2. Combine all salad ingredients, including cooked sorghum, in a large bowl.
  3. 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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