This is a vegan, gluten free, nut free, soy free and kit friendly tabbouleh recipe that can be enjoyed with home-made hummus as a side dish or a light and refreshing lunch during a busy week.
Sorghum is a gluten-free grain, protein packed, rich with B vitamins, copper, iron, potassium, magnesium, and fibers. Sorghum has been shown to have anti-inflammatory, and immune supporting properties amongst other health benefits. You can look for it in the gluten-free section or the bulk bins at your grocery store, or at international food stores.
Prep Time 20 minutes
Cooking Time 45-60 minutes
Yields 4-6 Servings
Ingredients
3/4 cup uncooked sorghum
1 cup packed fresh parsley leaves
1/2 cup packed fresh mint leaves
1/2 cup packed fresh chives
2 medium garlic cloves, minced
1/2 cup of hemp hearts
2 cups diced tomatoes
4 spring onions/scallions, thinly sliced, including white and green parts
Fresh lemon zest (1 whole lemon)
Juice of 1 whole lemon
2 tbsp olive oil
1 tbsp red wine vinegar
Salt and paper, as desired
Directions
Put the sorghum in a medium pot and cover with water (add more as needed), bring the mixture to boil over medium heat, then reduce and simmer uncovered for 40-45 min until cooked (taste sorghum, texture should be chewy).
Drain off any excess water and transfer sorghum to a large bowl.
Add in minced garlic and hemp seeds to the bowl.
Finely chop fresh herbs, Parsley, Mint and Chives, and add to cooked sorghum.
Dice Tomatoes and add to cooked sorghum.
Thinly slice green onions and add to cooked sorghum.
Make the dressing: whisk together the lemon zest, lemon juice, olive oil, and vinegar.
Pour the dressing over the bowl and season with salt and pepper, as desired.
Mix everything together until well combined.
Suggestions for serving - serve with home-made hummus, pita chips or fresh pita bread. I like to serve it over a bed of fresh spring greens or arugula.
Enjoy a protein and nutrient packed, gluten free, flavorful, light and nourishing Tabbouleh!
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