Sorghum Bowl

🛒 Ingredients

• Cooked Sorghum 150 g · 165 kcal
• Cucumber 50 g · 8 kcal
• Cherry Tomatoes 50 g · 9 kcal
• Red Bell Pepper 50 g · 13 kcal
• Red Onion 20 g · 8 kcal
• Chickpeas (canned, rinsed) 50 g · 82 kcal
• Olive Oil 5 g · 45 kcal
• Lemon Juice 5 g · 0 kcal
• Fresh Parsley 5 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the sorghum thoroughly under cold water. In a medium saucepan, combine the rinsed sorghum with 350ml (about 1.5 cups) of water and bring to a boil; then reduce heat, cover, and simmer for 30-35 minutes until the water is absorbed and sorghum is tender.
2. While the sorghum cooks, prepare the vegetables. Dice the cucumber, cherry tomatoes, red bell pepper, and red onion into small, even pieces.
3. In a small bowl, whisk together the olive oil and lemon juice to create a simple dressing. Season with salt and black pepper to taste.
4. Once the sorghum is cooked, fluff it with a fork and let it cool slightly. In a large bowl, combine the cooked sorghum, diced vegetables, and rinsed chickpeas.
5. Pour the dressing over the sorghum and vegetable mixture, then toss gently to combine all ingredients. Garnish with fresh chopped parsley before serving.