Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fiber-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
Ingredients
- 1 cup sorghum
- 19 oz can navy beans drained and rinsed
- 3 plum tomatoes seeded and diced
- 3 cups finely chopped kale
- 1 cup finely chopped fresh parsely
- 1/3 cup golden raisins
- 1/3 cup unsalted shelled pistachios
- Juice of 1 lemon
- 3 Tbsp extra-virgin olive oil
- 1/2 tsp salt
Instructions
- In saucepan, place sorghum and enough water to cover it by 2 inches. Bring to a boil, reduce heat to maintain a simmer, and cook, covered, until grains are tender, about 40 minutes. Drain well and spread out on a baking sheet to cool to room temperature.
- In large bowl, toss together cooked and cooled sorghum, navy beans, tomatoes, kale, parsley, raisins, and pistachios.
- In small bowl, whisk together lemon juice, olive oil, and salt. Toss lemon dressing with sorghum mixture.
Notes
Per serving: 317 calories; 10 g protein; 12 g total fat (2 g sat. fat); 45 g total carbohydrates (9 g sugars, 10 g fiber); 534 mg sodium
