CHERRY TOMATO & SORGHUM SALAD




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

0 views0 comments

apply to schedule for a free discovery session for the 12 week sports nutrition for optimal performance program

 

 

 

 6,8 AND 10 WEEK PROGRAMS INQUIRE BELOW

 

TNC Operates

Monday-Friday  9-5pm Pacific Time

EMAIL: melissard@totalnutritioncounseling.com

CALL: 949-322-7082

OR

FILL  OUT  THE  FORM BELOW

for the 6,8 and 10 week packages

 

I'll get back to you within 24-48 business hours 

I look forward to helping  support you in your health goals.

In health and kindness, 

 

Melissa

  • White Facebook Icon

© 2020 by Total Nutrition Counseling

Designed By ELEV8 MARKETING.