Sorghum Salad With Cucumber, Cilantro and Cumin Seed

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Here, sorghum, a gluten-free, protein-rich full atom with a mildly nutty flavor, is cooked, chilled and tossed into an casual crockery with an Indian flair.

It pairs good with thing you mightiness beryllium tossing connected the grill and volition clasp up good astatine a cookout oregon picnic.

From cookbook writer and nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 4-6 (makes astir 4 cups)

2 teaspoons cumin seed
2 cups cooked sorghum, chilled oregon astatine country somesthesia (see NOTE)
1 mean English cucumber, diced (about 1 1/2 cups; peeled oregon unpeeled)
1/2 cupful chopped caller cilantro leaves
1 scallion (trimmed), achromatic and light-green parts thinly sliced
3 tablespoons canola oregon different neutral-tasting oil
1/2 spoon finely grated lime zest and 1 1/2 tablespoons lime foodstuff (from 2 limes)
2 teaspoons honey
1/4 spoon salt
1/8 spoon freshly crushed achromatic pepper

Nutritional Facts

Per serving (based connected 6)

Calories
200
Fat
8 g
Saturated Fat
1 g
Carbohydrates
29 g
Sodium
100 mg
Protein
4 g
Fiber
6 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and nutritionist Ellie Krieger.

Tested by Bonnie S. Benwick.

Published May 16, 2017

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Updated March 16, 2026

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