Sorghum Tabbouleh with Hemp Hearts

Title: Sorghum Tabbouleh with Hemp Hearts

Servings 4 | Calories per serving 300

Ingredients

1 cup sorghum, dry measure

1 cup fresh parsley, finely chopped

1/2 cup fresh mint leaves, finely chopped

2 garlic cloves, minced

1/4 cup hemp seeds

9 oz cherry tomatoes, diced

1 bunch of green onion, finely chopped

1 teaspoon fresh lemon zest

2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon maple syrup

Salt and pepper to taste

Recipe Instructions

To reduce the cooking time of the sorghum, we can soak this overnight (optional, but recommended). Place the sorghum in a medium pot and add water to cover by 2-3 inches. Bring to a boil, uncovered. Once boiling, reduce the heat to medium for a simmer and cook, uncovered, for 40 to 45 minutes if soaked (about 1 hour if we didn't soak them). The sorghum is ready when it is soft and tender with a bit of chewiness. Drain off the excess water and place aside to cool.
While the sorghum is cooking. In a blender or food processor, combine the parsley, mint, and garlic and pulse until finely chopped (or chop by hand). Transfer the herbs to a bowl and mix them in with the cooked and cooled sorghum. Then add hemp hearts, tomatoes and green onions. Mix well to combine.
Make the dressing. In a small bowl, whisk together the lemon zest, lemon juice (to taste), oil, vinegar and maple syrup. Add this into the tabbouleh and mix well to combine. Season with salt and pepper to taste.
Storage. Store in an airtight container for up to 3 days. The mixture will become increasingly watery as the days pass -- to fix this, add a squeeze of lemon juice, a splash of red wine vinegar and a pinch of salt on day 3.

What is this recipe missing? A protein-rich source and 1/2 lb of Non-starchy vegetables per serving! Add your favorites!