Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
Sorghum Tabbouleh with Kale and Navy Beans
Ingredients
- 1 cup (250 mL) sorghum
- 19 oz (540 mL) can navy beans, drained and rinsed
- 3 plum tomatoes, seeded and diced
- 3 cups (750 mL) finely chopped kale
- 1 cup (250 mL) finely chopped fresh parsley
- 1/3 cup (80 mL) golden raisins
- 1/3 cup (80 mL) unsalted shelled pistachios
- Juice of 1 lemon
- 3 Tbsp (45 mL) extra-virgin olive oil
- 1/2 tsp (2 mL) salt
Nutrition
Per serving:
- calories317
- protein10 g
- total fat12 g
- sat. fat2 g
- total carbohydrates45 g
- sugars9 g
- fibre10 g
- sodium534 mg
Directions
01
In saucepan, place sorghum and enough water to cover it by 2 in (5 cm). 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.
02
In large bowl, toss together cooked and cooled sorghum, navy beans, tomatoes, kale, parsley, raisins, and pistachios.
03
In small bowl, whisk together lemon juice, olive oil, and salt. Toss lemon dressing with sorghum mixture.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
