Cherry Tomato and Sorghum Salad

Chic Pea Farro and Greens Salad
May 29, 2018
PROCESSED FOOD
June 18, 2018

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

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