This Greek-inspired grain salad is tossed in a smooth and tangy balsamic dressing made with fat free Greek yogurt. This one proves that health food can pack a flavorful punch!
I’ve been a longtime supporter of Bob’s Red Mill. I’ve been buying their chia seeds in bulk from Amazon to feed my Easy Overnight Oatmeal Chia Breakfast Pudding
addiction habit for months now. I’m a total fangirl.
When it comes to quality, Bob’s really does stand out from the rest of the pack. Their selection is seriously awe-inspiring, and the quality of their products is superb. But I’ll admit that standing in front of their grain assortment at the store can be a bit intimidating. Between trying to pronounce the names of some of the grains to wondering which new (to me) one I should try next to trying to keep my toddler from pulling all the packages off the shelves… it can get a bit intense.
So when Bob’s Red Mill teamed up with Stonyfield and asked me to create a salad using one of their grains with a yogurt-infused dressing, I was all about it! They sent me an assortment of amaranth, bulgur, buckwheat groats, grande whole grains blend and sorghum to choose from. I wanted to use a grain that I hadn’t worked with before. I also wanted one that had a hearty, chewy texture, so I chose sorghum.
Sorghum is a gluten-free grain, and an excellent source of dietary fiber. It holds up really well to the dressing in this salad, and stays nice and chewy, even after sitting overnight (or longer!) in the fridge. Apparently popped sorghum (called jowar dhani) is a popular snack in Indian homes, and that’s definitely something I’m going to try out soon.
This salad recipe is just bursting with freshness. I used a combination of herbs from my garden, but you can use whatever you have on hand. I think mint and basil play together very nicely here, and a little fresh parsley never hurt anyone ;).
The crunchiness from the cucumber pairs nicely with the sorghum, and the mozzarella just melts in your mouth. I added chickpeas to bulk it up a bit and add some protein. This would be great as a light lunch, or paired with a piece of grilled meat or tofu for a more substantial dinner. And it tastes even better the next day (bonus!).
Creamy Balsamic Sorghum Salad
Big Flavors from a Tiny Kitchen – Ashley Covelli
1 cup Bob’s Red Mill Sorghum
3 cups water
5.3 ounces Stonyfield 0% Fat Plain Greek Yogurt
3 tablespoons oil packed sun-dried tomatoes, thinly sliced (plus 2 tablespoons of the oil from the jar)
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/8 teaspoon freshly cracked black pepper
15.5 ounces canned chickpeas, rinsed and drained
1 cup bocconcini (bite-sized fresh mozzarella, about 18 pieces)
1 cup seedless cucumber, chopped
1 tablespoon each fresh mint, basil and parsley, chopped
Rinse and drain sorghum and place it in a medium saucepan along with 3 cups water. Bring to a boil, cover, and reduce the heat and simmer until tender (about 50-60 minutes). Drain any remaining liquid, rinse with cold water, and drain well.
While the sorghum is cooking, in a large bowl, whisk together the yogurt, oil from the sun-dried tomatoes, balsamic, olive oil and pepper until smooth. Add in cooled sorghum, sliced sun-dried tomatoes, chickpeas, bocconcini, cucumber and herbs and toss well to coat. Cover and refrigerate for at least an hour (can also chill overnight).
Big Flavors Rating: 4 Stars
And now, for the giveaway! Stonyfield is giving away 2 free quart coupons as well as the same 5-pack assortment of grains from Bob’s Red Mill. To enter to win, leave a comment below telling me your favorite way to use grains in the kitchen. The contest will close on Monday, June 16, 2014 at 12 noon (Eastern Standard Time). Winner will be chosen via random.org and will be contacted via email to get mailing information. Good luck, everyone!
If you have a product that you feel would be of interest to myself and my readers, you can submit information for review via my contact page.
UPDATE – The winner has been selected via random.org – CONGRATS to Amie P!