4 cups of romaine lettuce shredded or mixed greens
2 tablespoon extra virgin olive oil
1 tablespooon lemon juice + 2 lemon wedges
1/8 -1/4 teaspoon red pepper flakes
A pinch sea salt + 1/4 teaspoon sea salt, separated
2 tablespoons shredded basil
1 cup sorghum, cooked and cooled
1 cup grape tomatoes, halved
1 cup seedless cucumbers, sliced in quaters
4 ouces of fresh mozzarella balls
1 tablespoon hemp seeds
1 tablespoon balsamic glaze
Optional: 3 oz of your choice of grilled shimp, chicken, or steak per bowl.
1. Divide the lettuce between two bowls and combine.
2. In a small dish add 1 tablespoon extra virgin olive oil, 1 tablespoon lemon juice, 1/8 teaspoon red pepper flakes and a pinch of salt, whisk together. In a medium bowl add sorghum and dressing, basil and mix together well.
3. Add 1/2 cup cooked sorghum to each bowl.
4. Add 1/2 cup cup grape tomatoes, 1/2 cup cucumber, and 2 ounces mozzerella balls evenly among each bowl.
5. Just before serving, drizzle 1/2 tablespoon olive oil and 1/2 tablespoon balsamic glaze over each salad sprinkle witha pinch of sea salt and sprinkle of lemon.
6. Optional: If you would like to add an additional protein a few chices are to add 3 oz. of grilled shrimp, grilled or roasted chicken or grilled steak per bowl.
You can add the dressing to the sorghum after it's cooked. You can batch cook the sorghum and cook it a day for a few days ahead of time. You can also freeze sorghum in portion size containers for up to 3 months. Lightly warm the sorghum in the microwave or in a pan before using it.
If using frozen or refrigerated grain, add a little water and reheat the grain or bring it to room temperature. Use a fork to fluff it up and cool the grain before mixing it into the salad.
Pearled sorghum may be used.