Greek Sorghum Bowl with Artichokes and Olives


  • 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


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.

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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.