Sorghum Tabbouleh with Kale and Navy Beans
Gluten free & vegan
  • 1cup sorghum
  • 19oz can navy beansdrained and rinsed
  • 3plum tomatoesseeded and diced
  • 3cups finely chopped kale
  • 1cup finely chopped fresh parsely
  • 1/3cup golden raisins
  • 1/3cup unsalted shelled pistachios
  • Juice of 1 lemon
  • 3Tbsp extra-virgin olive oil
  • 1/2tsp salt
  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