Greek Sorghum Bowl with Artichokes and Olives

By The Sorghum Checkoff

4.0 / 5

20min

45min

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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
½ cup crumbled feta cheese
½ cup red onion thinly sliced
¼ cup extra virgin olive oil
¼ cup lemon juice
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper