Ingredients
1 cup of sorghum rinsed in a fine mesh colander
3 cups of water
1 pint of cherry tomatoes
1 tsp. olive oil
sea salt, pinch
3 cups baby argula rinsed
¼ cup of feta
2 tbsp. parmesan cheese
1 can of rinsed chickpeas
Lemony dressing
2tbsp. olive oil
2tbsp. lemon juice
¼ tsp pepper flakes
1 clove of garlic pressed or minced
freshly ground black pepper
Directions
Cook sorghum, combing rinsed sorghum and 3 cups of water ina small pot, bring to a boil. Heat medium-low for 55-65 minutes. Should be tender and have some chew to it.
Roast the cherry tomatoes in a 400F degree oven. Place on a baking sheet with parchment paper. Toss the cherry tomatoes with 1 tbsp. olive oil. Roast until they are plump and starting to burst open, approx.. 18 minutes
Whisk together the dressing to emulsify
Once sorghum is done cooking drain off excess water, pour the cooked sorghum in a servings bowl, with the rest of the ingredients, toss well and serve.
4 servings
Nutrition facts: 316Kcals, 11gms Fat, Mono 6gm, Poly 1 gm, Sat Fat 2 gm, Sodioum 256mg, Fiber 7grams, Added sugars 3 grams