Greek Sorghum Bowl With Artichokes And Olives

• 1 cup whole grain sorghum, uncooked
• 4 cups water
• 1 cup marinated artichoke hearts, quartered
• 1 cup pitted Kalamata olives, halved
• 1 cup cucumbers, halved and sliced
• 1 cup cherry or grape tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/2 cup red onion, thinly sliced
• Dressing:
• 1/4 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

1. In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.
2. Combine all salad ingredients, including cooked sorghum, in a large bowl.
3. Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Serve with lemon wedges.

whole grain sorghum, water, hearts, olives, cucumbers, cherry, feta cheese, red onion, dressing, extra virgin olive oil, lemon juice, garlic, salt, ground black pepper

Taken from www.allrecipes.com/recipe/254268/greek-sorghum-bowl-with-artichokes-and-olives/ (may not work)