Sorghum Salad with Grilled Vegetables and Lemon Basil Dressing

5 July, 2016

Sorghum Salad with Grilled Vegetables and Lemon Basil Dressing

This salad is packed with so much flavor - you'll have it on repeat all summer along!

Have you guys ever cooked with Sorghum? It's a gluten-free ancient grain that is reminiscent of couscous and it is de-licious! I'm almost kicking myself for not trying this sooner. In the hot summer months, it's wonderful finding recipes that are quick, flavorful and can be packed up in minutes for a picnic or BBQ. This salad fits the bill - it's topped with crispy grilled vegetables and a delectable lemon basil dressing.

I've mentioned this before, but for me, nothing beats summertime grilling. Vegetables, in particular, are incredible on the grill. Tossed with a bit of olive oil & seasonings, they take a great char from the grill and taste amazing alongside just about anything. I wanted to keep this salad simple with 3 kinds of vegetables (peppers, asparagus and corn) but if you have a particular affinity towards certain vegetables, feel free to substitute them in for this recipe. The dressing is full of tart, lemon flavor but slightly sweet thanks to the honey. The combination of lemon and basil absorbs right into the cooked Sorghum and the finished product couldn't be more delicious.

Sorghum Salad with Grilled Vegetables and Lemon Basil Dressing

For Sorghum

  • 2 cups sorghum
  • 6 cups vegetable stock (or water)
  • salt, to taste

For Grilled Vegetables

  • 2 husks of corn
  • 1 red pepper
  • 1 yellow pepper
  • 1/2 lb asparagus, tough ends trimmed
  • 2 tbsp extra-virgin olive oil
  • salt, pepper to taste

For Lemon Basil Dressing

  • juice of 2 lemons
  • zest of 1 lemon
  • 2 tbsp agave or honey
  • 2 tsp Lightly Dried Basil
  • 2 tbsp Basil Stir-In Paste
  • 1/4 cup extra-virgin olive oil
  • splash of balsamic vinegar (optional) 
  • salt, pepper, garlic powder to taste

Combine the sorghum and vegetable stock (or water) in a small pot. Add pinch of salt to taste. Cover, bring to a boil and reduce heat to low. Cook until the sorghum is tender with a slight chew - this took me about 55-60 minutes. Once cooked, drain the sorghum and place in a large serving bowl. Next, you can either start your veggies on the grill or make the dressing. I suggest having the dressing ready to go, since it's best to toss the cooked sorghum immediately in the dressing to absorb maximum flavor. For the dressing, simply combine all ingredients in a bowl and whisk together, adding salt, pepper and garlic powder to taste. I prefer a touch of acidity to my dressings, so I added a pinch of balsamic vinegar, but feel free to omit. 

For the veggies, you can either saute them, roast in the oven or throw them on the grill - whatever is easiest! For this recipe, I grilled asparagus, yellow and red peppers and corn on the cob. Feel free to play around with summer produce - the beauty about this salad is its versatility. If grilling, preheat your grill and season all vegetables with a splash of olive oil, salt and pepper. Grill until cooked through and lightly charred on all sides. Once the vegetables are grilled to your liking, slice up the red peppers and asparagus. Slice the corn off the cob and add to veggie mixture. 

To make the salad - on a plate or serving platter, add a layer of the sorghum. Top with roasted peppers, asparagus and corn. Drizzle more dressing on top and serve immediately.  

Share this