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Strawberry, Arugula, and Sorghum Salad

Serves 4

Sorghum is a slightly sweet, mild flavored hearty grain with a chewy bite. It is incredibly versatile, as it picks up the flavors of what it is paired. It can be popped like popcorn, used for risotto, and makes a great salad. Available in pearled or wholegrain, the wholegrain has more fiber and a better nutritional profile. If you don't have sorghum, substitute quinoa or your favorite grain.

½ cup pearled or wholegrain sorghum rinsed well

3 cups water

5 ounces baby arugula

1 cup strawberries, hulled and quartered or sliced

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons strawberry vinaigrette or your favorite vinaigrette

In a small saucepan, bring water to a boil. Add in sorghum. Cover and bring back to a full boil for 5 minutes; reduce heat to medium. Cook until the sorghum is tender but still has a bite, about 35 minutes. Remove from heat and strain, discarding any excess water. Allow to cool.

Place sorghum in a medium bowl, add arugula, strawberries, salt, pepper, and vinaigrette, and toss to combine.

Serve immediately.


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