Sorghum Tabbouleh with Kale and Navy Beans

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.

Sorghum Tabbouleh with Kale and Navy Beans

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Gluten free & vegan

Servings

4

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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

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

Servings 4 Print Recipe

Instructions

1. 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.
2. In large bowl, toss together cooked and cooled sorghum, navy beans, tomatoes, kale, parsley, raisins, and pistachios.
3. In small bowl, whisk together lemon juice, olive oil, and salt. Toss lemon dressing with sorghum mixture.

Recipe 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