It’s summer and cold foods are sounding really good to me. Here’s a healthy recipe I adapted from this quinoa recipe.
Whole grain sorghum cooks up larger than quinoa, so I had to increase all of the ingredients a little bit. I like to cook whole grain sorghum with a little bit of vegetable broth to give it some extra flavor, but you don’t have to do that if you are trying to reduce salt.
I took this to a potluck lunch and everyone said it was good with the brisket. This salad also makes a really good lunch all by itself on a hot day.
- 3/4 cup whole grain sorghum
- 1/2 cup vegetable broth
- 1 15 oz. can black beans, drained
- 1 medium bell pepper, diced
- 2 medium tomatoes, sliced into bite-sized pieces
- 1 1/2 cup corn, frozen, canned or fresh, cooked
- 1/2 cup onion, chopped
- Juice of 2-3 medium limes (about 1/2 cup)
- 3 tsp cumin, ground
- 1/8 cup olive oil
- 1 tsp salt
- 1/4 tsp black pepper
Soak the whole grain sorghum in water for about 3 hours. Drain and rinse. Cook the whole grain sorghum in 2 cups of water plus ½ cup vegetable broth until tender and liquid is absorbed – about 45 minutes. Let cool slightly. Drain off any excess liquid.
While the sorghum is cooking, whisk Vinaigrette ingredients until thoroughly combined.
Add all other ingredients to cooked sorghum along with vinaigrette and stir until combined.
Refrigerate overnight to allow flavors to absorb. Serve hot or cold.
Maizy FORGOT to put in my comment on the last post. I think her BRAIN is still on vacation! But I don’t care as long her hands are here PETTING ME!