The Recipe
Roasted Cherry Tomato, Arugula and Sorghum Salad
COOK TIME : an hourPREP TIME : 20 minutes
From Cookie and Kate
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Ingredients
DESCRIPTION
A light and healthy sorghum salad featuring roasted cherry tomatoes, arugula and feta (optional) tossed in a lemony dressing. This salad is gluten free and vegan, if you skip the cheese. If you'd like to turn this salad into a full meal, add chickpeas for protein.
INGREDIENTS
- 1 cup sorghum, rinsed in a fine mesh colander
- 3 cups water
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- Sea salt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon red pepper flakes
- ¼ teaspoon fine grain sea salt
- 1 clove garlic, pressed or minced
- Freshly ground black pepper, to taste
- 3 cups baby arugula*
- ¼ cup crumbled feta
- 2 tablespoons grated Parmesan cheese
- Optional: 1 can (14 ounces) chickpeas, rinsed and drained
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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