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.
Sauté chopped onion in olive oil with chopped kale until kale is wilted and onions are translucent.
Set aside to cool. Make dressing while onion-kale mixture is cooling.
Mix cooked sorghum with kale and onion mixture. Add apples, walnuts and dressing.
Chill salad in refrigerator and serve cold.
Maizy said I will get fat if I eat too many treats. Fat sounds like a LOT of FUN to me!