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Ingredients 0/10
Why You'll Love This Recipe
Fresh and full of vibrant flavors. It combines wholesome grains with crisp vegetables and a zesty dressing, making it both nutritious and satisfying. It’s perfect for a light lunch or a healthy side.
Cooking Tips You Should Know
- Rinse the grains well before cooking to remove any bitterness.
- Use fresh, crunchy vegetables for the best texture.
- Let the salad sit for 10 minutes after mixing to let the flavors meld.
- Use fresh, crunchy vegetables for the best texture.
- Let the salad sit for 10 minutes after mixing to let the flavors meld.
Step 1
Put the water and sorghum in a small pot and bring it to a boil. Once boiling, lower the heat to medium-low, cover the pot, and let it simmer until the sorghum is tender but still has a bit of bite, which should take about an hour. When it’s done, drain any leftover water and let it cool for around 10 minutes.
Step 2
Transfer the sorghum to a large bowl. Add in the chopped tomatoes, celery, onion, cilantro, jalapeño, and garlic, then give everything a good toss to mix it all together. Pour in the Italian dressing and lemon juice, stirring well to combine all those flavors.
Step 3
Cover the bowl with plastic wrap and pop it in the fridge to chill for about half an hour before serving. This helps all the flavors meld together nicely.
How To Plate This Dish
Serve chilled or at room temperature. It pairs well with grilled chicken, fish, or tofu. Add a sprinkle of nuts or seeds on top for extra crunch and nutrition.
Storage & Reheating
Store leftovers in an airtight container in the fridge. It will keep well for up to 3 days. Toss gently before serving, as some dressing may settle at the bottom.
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