Fill a plate with this colorful Sorghum Vegetable Salad tossed with a spicy Cumin-Lime Vinaigrette – it’s vegan, gluten-free, and absolutely delicious!
Well, the spring is flying by faster than I can adequately enjoy it. I feel like winter drags on forever and then spring is gone in a snap. As I’m typing this, the tree outside my window is just starting to sprout fluffy pink blossoms on every branch. It’s some kind of decorative plum or cherry tree. The fruit dropped all over the sidewalk and yard in the late summer is well worth the gorgeous blooms each spring. April is finally here! That means it’s time for another #EatSeasonal roundup. *high five*
This month I tried really hard to think of something I could make that was different than I always make: a bowl of grains and veggies topped with a sauce. But alas, here we are again with yet another salad/bowl recipe. But don’t you worry, it’s a good one. For this recipe, I’ve used sorghum, a grain in the grass family and native to Australia, as the base.
Sorghum now grows all over the world and is popular in all sorts of cuisines. It’s very common in parts of Africa and India. In the Southern United States, it becomes sorghum molasses, a popular sweetener similar to sugar molasses in flavor and sweetening abilities. (Seriously, sorghum molasses is so good. Get some if you can find it!)
This was my first time cooking the sorghum grain. Sorghum flour is one of my favorite gluten-free flours to use. It has a mild taste and yields a great texture to baked goods. I saw a bag of sorghum at Whole Foods one day and bought it on a whim. I cooked it up to use in place of quinoa or brown rice to change things up a little. The cooked grain reminds me of barley or wheat berries in its texture. Very toothsome and nutty, but without the gluten. ;)
This Sorghum Vegetable Salad came about one day a few years ago when I was cleaning out my fridge of some odds and ends. It was so good that I’ve since purposely made it and have also added to it. I’ve said before that a good salad has to have an array of flavors, textures, and colors for it to be interesting to me. And this one is no different. I love the crunchy beet, carrot, red pepper, and cucumber with the juicy oranges and creamy avocados. And then there’s that sorghum!
I wasn’t sure about the dressing component, so I just though about what would taste good will all of the component separately and came up with a Cumin-Lime Vinaigrette with a hint of cayenne. The oil, you’ll notice, isn’t the typical olive oil. I’ve used flaxseed oil, which is very high in alpha-Linolenic omega-3 fatty acid. The taste on its own is a little hard to take. I have a bottle in my fridge and the best way to take it is with salad, trust me. Ha!
And now we come to this gorgeous, stunning collection of recipes from our #EatSeasonal group. Spring is so good to us, isn’t she, with her fresh, crisp green veggies and citrus fruits. Sigh. Be sure to follow us on social media using hashtag #EatSeasonal and tag your own creations too!
April #EatSeasonal Recipes
Sugar Snap Pea and Bacon Salad by Completely Delicious
BBQ Cauliflower & Chickpea Veggie Burgers by She Likes Food
Roasted Asparagus with Sautéed Shallots and Kumquats by Floating Kitchen
Asparagus Grilled Cheese by Vintage Mixer
Frittata with Ham and Asparagus by Healthy Seasonal Recipes
Easy Homemade Guacamole by Joy Food Sunshine
Sorghum Vegetable Salad with Cumin-Lime Vinaigrette by me
Mushroom Rosemary Olive Oil Bread by Cookin’ Canuck
Roasted Asparagus with Balsamic, Gorgonzola and Walnuts by Aggie’s Kitchen
Polenta Cauliflower Torta with Roasted Asparagus by Letty’s Kitchen
Herbed Potato Rösti with Peas, Shallots, and Bacon by Food for My Family
Maple-Glazed Sweet Potatoes with Walnut-Bacon Crumble by Simple Bites
Creamy Pasta with Salmon and Asparagus by Foodie Crush
Ultimate Veggie Sandwich with Lemon Herb Cream Cheese by Flavor the Moments
Spring Mint & Papaya Batido by Suitcase Foodist
Skillet Shrimp with Lime and Green Curry Compound Butter by Kitchen Confidante
Loaded Guacamole Tacos by Mountain Mama Cooks
- 2 cup cooked sorghum or quinoa
- 1 small shallot, minced
- 1 medium English cucumber, cut into half moons
- 1 medium golden beet, peeled and cut into matchsticks
- 2 oranges, peeled and segmented
- ½ large red bell pepper, diced
- Juice of 2 limes
- 2 Tablespoons cold-pressed flaxseed oil
- 1 teaspoon ground cumin
- Pinch cayenne pepper
- Sea salt, to taste
- 1 avocado, diced
- Place lettuce on a serving platter.
- In a mixing bowl, combine sorghum, shallot, cucumber, beet, oranges, and bell pepper.
- In a small bowl, stir together lime juice, flaxseed oil, cumin, cayenne, and a good pinch sea salt. Pour over the salad. Gently toss to mix. Transfer to a serving platter, if desired. Garnish with the sliced avocado and serve.
- Will keep 1-2 days in the fridge.