This Sorghum, Orange and Asparagus Salad is perfect as a side dish. It can also be served in larger portions for a healthy, gluten-free, vegetarian meal!
In a tea kettle or small saucepan, bring 3 cups of water to a boil. Heat the olive oil in a medium-sized saucepan over medium heat. Add the shallot and garlic, and cook for 2-3 minutes until translucent, stirring frequently. Add the sesame seeds and sorghum, and cook for an additional 1-2 minutes, stirring frequently until lightly toasted. Add the boiling water, and reduce the heat to low, cover, and gently simmer until the sorghum is tender but toothsome, approximately 50-60 minutes. Drain any excess water.
While the sorghum is cooking, blanch the asparagus in a large pot of boiling water for 1-2 minutes until just tender. Shock in cold water, drain, and set aside.
To prepare the dressing, simmer the orange and lemon juice is a small saucepan until reduced by half. Remove from the heat and slowly whisk in the honey and olive oil to create an emulsified dressing. Season with salt and pepper to taste.
Transfer the sorghum to a large bowl and stir in the orange zest, almonds, mint, asparagus, and dressing. Toss to combine, and season with additional salt and pepper if desired.
Notes
The original recipes uses quinoa instead of sorghum. Quinoa uses a water ratio of 2:1, whereas sorghum uses a water ratio of 3:1. Make sure to adjust the recipe accordingly if you swap grains.Adapted from My Darling Lemon Thyme: Recipes From My Real Food Kitchen by Emma Galloway