I adapted this salad from a quinoa recipe I found Quinoa salad. The apples and walnuts give this salad a nice, sweet crunch. I added turmeric to the sorghum while it cooked to give it a little extra flavor. I hope you enjoy this easy, nutritious dish!
2 cups vegetable broth
2 tsp turmeric
2 cups cooked whole grain sorghum
3 medium apples, pealed and diced
3 handfuls finely chopped kale
1 cup onion, chopped
1 cup walnuts, chopped
1/4 cup olive oil
1/4 cup apple cider vinegar
2 Tbsp. maple syrup or honey
Juice from 1/2 lemon (about 1/8 cup)
1 tsp cinnamon
1 tsp salt
1/2 tsp black pepper
Soak 1 cup of uncooked, whole grain sorghum in water for 2 hours. Rinse sorghum grains and cook in 2 cups of vegetable broth plus 1 cup of water and 2 teaspoons of turmeric, until liquid is absorbed and sorghum is tender – about 1 hour. Set aside to cool. This will yield about 3 1/2 cups of cooked sorghum. I only used 2 cups of it for this recipe, but feel free to use more if you like.
The turmeric gives the whole grain sorghum a lovely yellow color.
While the sorghum was cooking, I prepared the remaining ingredients.
Sauté chopped onion in olive oil with chopped kale until kale is wilted and onions are translucent.
Freshly washed kale.
Set aside to cool. Make dressing while onion-kale mixture is cooling.
Onions and kale were sautéed and added to the cooked sorghum.
Mix cooked sorghum with kale and onion mixture. Add apples, walnuts and dressing.
Apples and walnuts added.
Chill salad in refrigerator and serve cold.
I chilled the salad for about 2 hours so it would absorb the flavors of the dressing.
Maizy said I will get fat if I eat too many treats. Fat sounds like a LOT of FUN to me!
Here is another great recipe from Carol Fenster’s “100 Best Gluten-Free Recipes.” This cookbook truly does have some of the best gluten-free recipes I have tried and a lot of good information, as well.
The original recipe called for three small bananas and I only had two, so I added some shredded zucchini instead. I ended up with a very moist and delicious quick bread that disappeared fast!
Generously grease a nonstick loaf pan. I used olive oil cooking spray.
Beat eggs in medium mixing bowl with electric mixer for 30 seconds. Add sugar and beat until blended. Add mashed banana, zucchini, oil and vanilla. Beat until smooth.
Combine the dry ingredients in a separate bowl. Gradually add the mixture to the liquid ingredients, beating on low speed until thoroughly blended and batter thickens. Stir in walnuts or other optional ingredients, if desired. (I added walnuts.)
Spread evenly in the prepared pan.
I sprayed the pan with a little too much olive oil spray, but it didn’t seem to effect the final outcome.
Bake 45 – 50 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove and cool completely on a wire rack. Slice and serve!
The bread was nicely browned on top.
The bread was moist on the inside and not too sticky – in other words, perfect!
I don’t always bark at MIDNIGHT – but when I do, it’s for no reason.