By Kalen Wehagen
I love being creative with recipes. I like exposing people to foods they might not normally eat in their daily diet. It’s one of my favorite things as a Health Coach! At the Institute for Integrative Nutrition (IIN) I learned to expand my palate and become more willing to try different foods like sorghum!
Chimichurri Sorghum Salad
1 cup of sorghum
3 cups of water or broth
1 cup of feta cheese
2 1/2 cups of finely chopped kale
3/4 cup of dried cranberries
1/4 cup of finely chopped red onions
1/4 cup + 2 Tablespoons of chimichurri sauce
1 cup packed fresh Italian parsley
1/2 cup of olive oil
1/3 cup red wine vinegar
1/4 cup packed fresh cilantro
2 garlic cloves, peeled
1/2 teaspoon ground cumin
1/2 teaspoon salt
1. Add 3 cups of water and 1 cup of sorghum to a pot. Cover and bring water to a boil. Reduce heat to low and let simmer for 50-60 minutes or until tender. There might be excess water in the pot when done cooking that is normal; just drain the excess water.
2. While the sorghum is cooking finely chop the kale and red onions. Break apart or chop feta cheese into small chunks. Prepare the chimichurri sauce; instructions below.
3. Once the sorghum is cooked and drained of any excess water let it cool for 5 minutes. Then add the kale, red onions and cranberries.
4. Toss salad with 1/4 cup of chimichurri sauce to taste. If needed, add more to your liking. (I like it with the extra 2 Tablespoons, gives it an extra tang!)
5. Stir in the feta. Serve!!
For Chimichurri Sauce
1. Blend all ingredients in a food processor. And done!
Kalen Wehagen is an Integrative Nutrition Health Coach with an extensive background in nutrition. She was first exposed to cooking by her father which led to many years of experimenting in the kitchen. She hopes that through her blog Dash and Drizzle she will inspire others to find a place where their soul is nourished and belly fed.