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  • Writer's pictureMelissa Mathes



  • 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


  • 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

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