banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Sorghum Tabbouleh with Kale and Navy Beans

Serves 4

    Share

    Sorghum Tabbouleh with Kale and Navy Beans

    Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.

    Advertisement

    Sorghum Tabbouleh with Kale and Navy Beans

      Ingredients

      • 1 cup (250 mL) sorghum
      • 19 oz (540 mL) can navy beans, drained and rinsed
      • 3 plum tomatoes, seeded and diced
      • 3 cups (750 mL) finely chopped kale
      • 1 cup (250 mL) finely chopped fresh parsley
      • 1/3 cup (80 mL) golden raisins
      • 1/3 cup (80 mL) unsalted shelled pistachios
      • Juice of 1 lemon
      • 3 Tbsp (45 mL) extra-virgin olive oil
      • 1/2 tsp (2 mL) salt

      Nutrition

      Per serving:

      • calories317
      • protein10 g
      • total fat12 g
        • sat. fat2 g
      • total carbohydrates45 g
        • sugars9 g
        • fibre10 g
      • sodium534 mg

      Directions

      01

      In saucepan, place sorghum and enough water to cover it by 2 in (5 cm). Bring to a boil, reduce heat to maintain a simmer, and cook, covered, until grains are tender, about 40 minutes. Drain well and spread out on a baking sheet to cool to room temperature.

      02

      In large bowl, toss together cooked and cooled sorghum, navy beans, tomatoes, kale, parsley, raisins, and pistachios.

      03

      In small bowl, whisk together lemon juice, olive oil, and salt. Toss lemon dressing with sorghum mixture.

      Advertisement
      Ad
      Advertisement
      Advertisement

      READ THIS NEXT

      SEE MORE »
      Greek Turkey Burger Bites

      Greek Turkey Burger Bites

      Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.