In this gluten-free grain-salad recipe we use sorghum, a hearty small yellow grain that has a chewy texture. Here it's tossed with a cider vinaigrette, shrimp and vegetables. Serve as a main dish or as a side for grilled chicken or steak.

Source: EatingWell Magazine, May/June 2017


Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Whisk oil, vinegar, shallot, salt and pepper in a large bowl. Add sorghum, shrimp, zucchini and tomatoes; stir to combine. Serve topped with peanuts.



Tips: To make 3 cups cooked sorghum: Bring 1 1/4 cups sorghum and 3 1/4 cups water to a boil in a medium saucepan. Reduce heat to maintain a gentle simmer; cover with a tight-fitting lid and cook until tender, 50 to 60 minutes. Remove from the heat and let stand for 10 minutes; drain if needed.

Go for sustainably raised shrimp. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America; it's more likely to be sustainably caught

Nutrition Facts

1 1/4 cups
327 calories; protein 18.2g; carbohydrates 30.3g; dietary fiber 3.7g; sugars 3.1g; fat 16.4g; saturated fat 2.4g; cholesterol 98.2mg; vitamin a iu 373.5IU; vitamin c 10.9mg; folate 26mcg; calcium 55.7mg; iron 1.9mg; magnesium 99.5mg; potassium 487.9mg; sodium 373.9mg.

1 1/2 starch, 1/2 vegetable, 1 1/2 lean meat, 3 fat