Sorghum and Sun-Dried Tomato Pesto Tabbouleh Recipe


For more about this recipe: Homemade Pesto Recipe and Gluten-Free Salad

Sorghum and Sun-Dried Tomato Pesto Tabbouleh Recipe image
  • 6Servings


  • ½ cup sorghum, rinsed and drained
  • ½ cup Sun-Dried Tomato Pesto (see recipe below)
  • 1 English cucumber, peeled and diced (2 cups)
  • 2 cups halved grape or cherry tomatoes
  • 1 cup chopped fresh basil, parsley, or cilantro
  • 8 green onions, thinly sliced (1 cup)
  • 2 Tbs. lemon juice


  1. Combine sorghum and 1 cup water in medium saucepan; bring water to a boil. Cover pan, reduce heat to medium-low, and simmer 1 hour, or until grains are tender. Drain, and transfer to bowl.
  2. Stir pesto into hot sorghum, then allow mixture to cool. Once sorghum is cool, stir in remaining ingredients, and season with salt and pepper, if desired. Let stand 1 hour or refrigerate overnight for best flavor.

Nutrition Information

  • Calories: 175
  • Carbohydrate Content: 20 g
  • Fat Content: 10 g
  • Fiber Content: 3 g
  • Protein Content: 4 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 23 mg
  • Sugar Content: 6 g