Greek Sorghum Bowl With Artichokes And Olives - cooking recipe

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

Preparation

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.