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Sorghum Salad

SERVES: 4

TIME: 1 hour

TAGS:

  • Corn Free
  • Dairy Free
  • Egg Free
  • Soy Free

Ingredients

  • 1 cup Bob’s Red Mill GF Sorghum Grain
  • Juice of 1 lime
  • 4 Tablespoons good olive oil
  • ½ teaspoon salt (or more to taste)
  • 1 avocado, pitted and cubed
  • 1 orange, peeled, and sliced into segments
  • 2 scallions, thinly sliced
  • Roasted chickpeas

Preparation

  1. Prepare the sorghum by washing it.  Add 1 cup of sorghum and 3 cups of water in a pot.   Bring to a boil.  Lower heat to a simmer, cover, and cook for 50-60 minutes or until tender.   Don’t under cook or the sorghum will be hard.  Drain and set aside.
  2.  Prepare the Roasted Chickpeas while the sorghum is cooking. 
  3.  Place the lime juice, 2 Tablespoons olive oil and salt in a bowl.  Stir in the sorghum. 
  4.  Toss in the avocado, orange segments and scallions.
  5.  Drizzle with the remaining 2 Tablespoons of olive oil.
  6.  Adjust salt to taste and garnish with roasted chickpeas.
  7.  Can be served hot, chilled, or at room temperature.  I prefer it chilled. 
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