Greek Sorghum Bowl with Artichokes and Olives

Ingredients

• 1 cup whole grain sorghum, uncooked
• 4 cups water
• 1 cup marinated artichoke hearts, quartered
• 1 cup pitted Kalamata olives, halved
• 1 cup cucumbers, halved and sliced
• 1 cup cherry or grape tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/2 cup red onion, thinly sliced
• Dressing:
• 1/4 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.

Combine all salad ingredients, including cooked sorghum, in a large bowl.

Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Serve with lemon wedges.