Sorghum Salad
This wholesome sorghum salad combines tender, chewy sorghum grains with grilled corn, juicy cherry tomatoes, sweet pineapple, and aromatic fresh herbs. Dressed in a bright lemon juice and olive oil vinaigrette with lemon and garlic notes, it’s a refreshing salad recipe that’s naturally gluten-free, plant-based, and packed with protein. Perfect for summer picnics or weekday lunches, this vibrant whole grain dish can be served warm or chilled — a complete meal that celebrates flavor, texture, and heritage in every bite.
Servings: 4 people
Equipment
- Pressure cooker or medium saucepan (for cooking sorghum)
- Colander or fine sieve (to rinse and drain sorghum)
- Grill pan or skillet (for pineapple and corn)
- Cutting board & sharp knife (for chopping red onion, cherry tomatoes, and herbs)
- Serving bowl (to combine the sorghum and salad ingredients)
- Small bowl (to whisk together the dressing)
- Whisk or fork (to emulsify lemon juice and olive oil)
- Wooden spoon or salad tongs (for tossing and serving)
Ingredients
To Cook Sorghum Grain
- 1 cup whole sorghum grain red or white about 190 g
- 3 cups of water 720 ml
- ¼ tsp salt optional
For Sorghum Salad
- 1 cup cooked sorghum
- 3 cups vegetable stock optional for reheat (about 720 ml)
- 1 tbsp butter or vegan butter
- 1 fresh corn on the cob
- ¼ fresh pineapple about 200 g
- 1 small red onion
- 1 red chili
- ¼ cup cherry tomatoes halved
- ¼ cup fresh herbs basil or parsley
- ½ lemon juiced
- Salt and black pepper to taste
- Optional: 1–2 tbsp vegan mayo or feta for creaminess
Instructions
Step 1: Soak the Sorghum
- Rinse the sorghum thoroughly under cold water, then place it in a bowl and cover with 3 cups of water. Soak for 24 hours at room temperature. This softens the sorghum grains and helps reduce the cooking time while enhancing flavor.
Step 2: Cook the Sorghum (Pressure Cooker (Quick Method)
- Rinse and drain the soaked sorghum. Add the rinsed sorghum, 3 cups of water, and salt to the pressure cooker.
- Cook on High Pressure for 25–30 minutes, depending on your preferred texture: 25 minutes = firm & chewy, 30 minutes = softer, tender grains
- Once done, reduce the heat and allow natural pressure release for 10–15 minutes. Drain any excess water and fluff with a fork.
Stovetop (Alternative Method)
- Combine the sorghum, 3 cups of water, and a pinch of salt in a pot. Bring to a boil, then reduce the heat to low.
- Cover and simmer gently for 60–70 minutes, or until tender and water is absorbed. Rinse and drain if needed, then fluff with a fork.
Step 3: Grill the Pineapple & Corn
- Peel and slice the pineapple into rings (about 1.5 cm thick).
- Husk the corn and brush both with melted butter.
- Grill or pan-sear over medium-high heat until lightly charred — about 3–4 minutes per side.
- Remove, let cool, then dice the pineapple and slice the corn kernels off the cob.
- This step adds a hint of smokiness and caramelized sweetness to your sorghum salad.
Step 4: Prepare the Vegetables
- Finely chop the red onion and chili, halve the cherry tomatoes, and roughly chop your fresh herbs. If using extras like cucumber, chickpeas, or feta, prep them now too.
Step 5: Make the Dressing
- In a small bowl, whisk together lemon juice and olive oil, a spoonful of tahini or hummus, a pinch of cumin, ground black pepper, and a few red pepper flakes. Whisk until the dressing begins to emulsify — it should be silky, bright, and lightly tangy with lemon and garlic undertones.
Step 6: Assemble the Salad
- In a large salad serving bowl, combine the sorghum, grilled pineapple, corn, onion, chili, cherry tomatoes, and herbs. Drizzle the dressing over the top and toss gently to coat.
- Season with salt and pepper to taste. Add feta or vegan mayo for creaminess if desired. Serve the sorghum salad warm, at room temperature, or chilled. Enjoy!
Notes
If you’re short on time, reheat leftover sorghum in vegetable stock or butter to refresh its chewy texture before assembling the salad.
For a heartier version, add roasted cucumber and green onions, or swap pineapple for cranberry.
You can also use millet, farro or wheat berries, or even pearl couscous would work beautifully if sorghum isn’t available (though it wouldn’t be gluten free).
This salad is excellent alongside hummus, pita, or grilled vegetables.
For a heartier version, add roasted cucumber and green onions, or swap pineapple for cranberry.
You can also use millet, farro or wheat berries, or even pearl couscous would work beautifully if sorghum isn’t available (though it wouldn’t be gluten free).
This salad is excellent alongside hummus, pita, or grilled vegetables.