Mother Nature is taking her sweet time to bring spring to the Northeast, but I can’t be the only one already craving lighter, fresher meals. So today I’m sharing my Sorghum Asparagus Spring Salad recipe.
Forget about quinoa, my friends, and embrace the latest whole grain craze that is sorghum. This gluten-free powerhouse originated in Africa and made its way to the Middle East, where it’s one of the most highly consumed grains. Thankfully, the tiny grain has found its way to the Americas, and we’ve started to delight in its fiber-filled, antioxidant-packed nutrition. Companies like Bob’s Red Mill have made it pretty accessible (you can purchase it online or at local health stores like Cronig’s), and cookbook authors like Maria Speck showcase it in their recipes. In Ms. Speck’s latest book, “Simply Ancient Grains,” she offers fresh and flavorful whole grain recipes for living well, and notes that sorghum’s beauty is in its chewy, flavorful character.
Start featuring sorghum with a simple recipe like this spring salad, and I know you’ll be hooked. Quinoa who?
Sorghum Asparagus Spring Salad
2 cups cooked sorghum
10 steamed asparagus spears, cut into 1-inch pieces
½ cup salted pumpkin seeds
6 large dates, pitted and chopped
4 Tbsp. olive oil
2 Tbsp. raw apple cider vinegar
4-6 cups spring greens mix
Simply toss everything but the greens together. To serve, sprinkle greens in each bowl and top with whole grain mixture. Can be served cool or at room temperature.