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Sneaky Veggie Sorghum Salad
- 1 cup Sorghum
- 3 cups water or low-sodium broth
- 3/4 cup tomatoes (I used canned fire-roasted tomatoes)
- 1/2 medium cucumber (about 1/2 cup)
- 1/4 cup mayo (or sub for Greek yogurt)
- 1/4 cup plain Greek yogurt
- Place sorghum and water or broth in a medium pot and bring to a boil. Cover and reduce to simmer for 50-60 minutes or until sorghum is tender. Drain excess liquid and set aside.
- In a blender or food processor combine remaining ingredients and pulse until smooth. Stir dressing into sorghum and top with goat cheese or favorite protein.
Notes: Sorghum unlike other grains does not absorb all the liquid it cooks in, don’t try to keep cooking it until the liquid is absorbed. *You can sub the mayo for more Greek yogurt for a slightly more tangy dressing.