Sorghum Salad with Kale Pesto

Nutty sorghum flavors are paired with a bold kale pesto and a ton of summer vegetables. Makes a great vegan and gluten-free side dish!

Sorgum:
1 cup dried sorghum, rinsed
3 cups water
pinch of salt

Kale Pesto:
1⅓ cups kale (about a small handful)
¾ cup fresh basil
¼ cup (60ml) olive oil
⅓ cup (40g) pine nuts
3 TBS nutritional yeast
3 TBS water
1 TBS lemon juice
½ to 1 TBS yellow miso paste (adjust to taste)
1 large garlic clove, peeled

Salad:
6 oz (170g) plum tomatoes, halved
large handful of microgreens
1 stalk green onion, thinly sliced
3 TBS chopped parsley (optional)
toasted pine nuts for topping (optional)
salt and pepper to taste

View the full recipe at Healthy Nibbles & Bits →