This gluten-free, fiber-filled Creamy, Crunchy Sorghum and Avocado Salad makes an easy and delicious meal any time of the day.
May is Celiac Awareness Month which calls attention to those who need to follow a gluten free diet due to Celiac Disease and non-celiac gluten sensitivity. There are so many wonderful, naturally gluten free foods that provide great health benefits. Sorghum is one of these amazing ancient grains. It is the fifth most important cereal grain crop in the world, mainly because it grows well in different environments. Nutritionally, sorghum is:
- Naturally high in fiber and iron, with a high protein level as well
- Rich in antioxidants, which are believed to help lower the risk of cancer, diabetes, heart disease and some neurological diseases
- Full of policosanols that may have an impact on human cardiac health
- Grown from traditional hybrid seeds and does not contain biotechnology traits, making it nontransgenic or non-GMO
Sorghum is fantastic in soups, salads, and side dishes, as well as in chili, paella and anywhere you would use rice or other whole grains. You can even pop it like popcorn for a delicious, whole grain snack. While most people think of grains on their dinner plate, I often enjoy sorghum as part of my breakfast or lunch!
This Creamy, Crunchy, Sorghum and Avocado Salad recipe is an easy way to try out sorghum if you’ve never prepared it. Simply cook the grain according to the package directions, it typically requires 4x the amount of liquid to dry sorghum grain. There are many different varieties, look at the recipe notes for some guidance.
I’d love to know if you have ever cooked with sorghum and any tips you have for others Please share your stories in the comments below.
This recipe post is sponsored by the United Sorghum Checkoff Program:
This #glutenfree, fiber-filled Creamy, Crunchy #Sorghum & Avocado Salad is delish anytime #ad http://wp.me/p4LsrV-dE Click To Tweet
- 1/4 cup cooked whole grain sorghum
- 1/2 cup low fat cottage cheese
- 1/2 medium avocado, sliced
- 7-8 yellow snacking tomatoes or grape tomatoes, sliced in half
- Sriracha or hot sauce to taste
- Cook sorghum according to package directions and allow to cool.
- In a serving bowl, lay in rows from right to left; cottage cheese, avocado, sorghum, and tomatoes.
- Drizzle Sriracha or hot sauce to taste- approximately 1/2-1 teaspoon.
Serves 1: 305 calories, 15g fat, 3g sat fat, 10mg cholesterol, 396mg sodium, 28g carbohydrate, 7g fiber, 9g sugar, 17g protein
-The textures in this gluten free dish complement each other really well. It also works with low fat or fat free ricotta cheese.
-The sorghum variety used in this recipe cooks in approximately 45 minutes which is quicker than some others. Check the brand packaging for cook time when choosing your sorghum. Some require soaking overnight.
-The protein, fiber and heart healthy fats will keep you satisfied for hours.