3 cups cooked whole grain sorghum
1 cup marinated artichoke hearts, quartered
1 cup Kalamata olives, halved
1 cup cucumbers, halved and sliced
1 cup cherry/grape tomatoes, halved
½ cup crumbled feta
½ cup red onion, thinly sliced

Dressing:

¼ cup extra virgin olive oil
¼ cup lemon juice
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper

1. 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.
2. Combine all salad ingredients, including cooked sorghum, in a large bowl.
3. Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Serve with lemon wedges.

For quick meal prep, you can make sorghum ahead and freeze until you’re ready to use!