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I developed this recipe for Stonyfield and Bob's Red Mill. I received promotional items, but was in no other way compensated for this post. As always, all opinions are 100% my own.
This Greek-inspired grain salad is tossed in a smooth and tangy balsamic dressing made with fat-free Greek yogurt. This one proves that health food can pack a flavorful punch!
I've been a longtime supporter of Bob's Red Mill. I've been buying their chia seeds in bulk from Amazon to feed my Easy Overnight Oatmeal Chia Breakfast Pudding addiction habit for months now. I'm a total fangirl.
When it comes to quality, Bob's really does stand out from the rest of the pack. Their selection is seriously awe-inspiring, and the quality of their products is superb.
But I'll admit that standing in front of their grain assortment at the store can be a bit intimidating.
Between trying to pronounce the names of some of the grains to wondering which new (to me) one I should try next to trying to keep my toddler from pulling all the packages off the shelves... it can get a bit intense.
So when Bob's Red Mill teamed up with Stonyfield and asked me to create a salad using one of their grains with a yogurt-infused dressing, I was all about it!
They sent me an assortment of amaranth, bulgur, buckwheat groats, grande whole grains blend and sorghum to choose from. I wanted to use a grain that I hadn't worked with before. I also wanted one that had a hearty, chewy texture, so I chose sorghum.
Sorghum is a gluten-free grain, and an excellent source of dietary fiber. It holds up really well to the dressing in this salad, and stays nice and chewy, even after sitting overnight (or longer!) in the fridge.
Apparently popped sorghum (called jowar dhani) is a popular snack in Indian homes, and that's definitely something I'm going to try out soon.
This salad recipe is just bursting with freshness. I used a combination of herbs from my garden, but you can use whatever you have on hand.
I think mint and basil play together very nicely here, and a little fresh parsley never hurt anyone ;).
The crunchiness from the cucumber pairs nicely with the sorghum, and the mozzarella just melts in your mouth. I added chickpeas to bulk it up a bit and add some protein.
This would be great as a light lunch or paired with a piece of grilled meat or tofu for a more substantial dinner. And it tastes even better the next day (bonus!).
Print📖 Recipe
Creamy Balsamic Sorghum Salad
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 4-6 Servings 1x
- Category: Salad
- Method: Stovetop, Refrigerator
- Cuisine: Italian
Description
This Greek-inspired grain salad is tossed in a smooth and tangy balsamic dressing made with fat-free Greek yogurt. This one proves that health food can pack a flavorful punch!
Ingredients
- 1 cup Bob’s Red Mill Sorghum
- 3 cups water
- 5.3 ounces Stonyfield 0% Fat Plain Greek Yogurt
- 3 tablespoons oil packed sun-dried tomatoes, thinly sliced (plus 2 tablespoons of the oil from the
- jar)
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- ⅛ teaspoon freshly cracked black pepper
- 15.5 ounces canned chickpeas, rinsed and drained
- 1 cup bocconcini (bite-sized fresh mozzarella, about 18 pieces)
- 1 cup seedless cucumber, chopped
- 1 tablespoon each fresh mint, basil and parsley, chopped
Instructions
- Rinse and drain sorghum and place it in a medium saucepan along with 3 cups water. Bring to a boil, cover, and reduce the heat and simmer until tender (about 50-60 minutes).
- Drain any remaining liquid, rinse with cold water, and drain well.
- While the sorghum is cooking, in a large bowl, whisk together the yogurt, oil from the sun-dried tomatoes, balsamic, olive oil and pepper until smooth.
- Add in cooled sorghum, sliced sun-dried tomatoes, chickpeas, bocconcini, cucumber, and herbs and toss well to coat.
- Cover and refrigerate for at least an hour (can also chill overnight).
Nutrition
- Serving Size:
- Calories: 284
- Sugar: 4 g
- Sodium: 347.4 mg
- Fat: 9.7 g
- Saturated Fat: 3.2 g
- Carbohydrates: 38.3 g
- Fiber: 6.3 g
- Protein: 14.3 g
- Cholesterol: 16 mg
And now, for the giveaway! Stonyfield is giving away 2 free quart coupons as well as the same 5-pack assortment of grains from Bob's Red Mill. To enter to win, leave a comment below telling me your favorite way to use grains in the kitchen. The contest will close on Monday, June 16, 2014 at 12 noon (Eastern Standard Time). Winner will be chosen via random.org and will be contacted via email to get mailing information. Good luck, everyone!
If you have a product that you feel would be of interest to myself and my readers, you can submit information for review via my contact page.
UPDATE – The winner has been selected via random.org – CONGRATS to Amie P!
Janel Gradowski
I use grains in salads mostly. The possibilities are endless when you combine them with different veggies and dressings. I always get excited when I see a big Bob's Red Mill display at a store. Love everything they offer!
kelly
I like to make a stir fry with brown rice and veggies.
kellywcu8888ATgmailDOTcom
Wehaf
I don't eat grains for most of the day, but I love them for breakfast. They're filling and delicious.
JessieC
I like to use grains in salad.
Amie P.
I usually use grains with my yogurt in the morning but I can't wait to try them in a salad now. This looks delicious!
BigFlavorsFromATinyKitchen
Congrats, Amie! You've been picked as the winner via random.org. I'll be in contact to get your prize shipped your way. 🙂
Helen Rowland
my favorite way to use grains, is in a salad! that i would use along with dinner!
Dandi D
My new favorite grain is red quinoa. I used it in egg muffins the other day and it was fabulous!
Sa Collins
I like a mixed green salad with strawberries, blueberries and quinoa or farro with an orange juice dressing. Thank you for the giveaway.
Joanne (eats well with others)
This is such a fun salad! I had one not so great experience with sorghum and I've been scared to try again...but I'm pretty sure my summer needs this!