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Sorghum Protein Pesto Power Salad
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5 from 1 vote

Sorghum Protein Pesto Power Salad

This sorghum protein pesto power salad (say that 10 times fast) is packed with plant-based protein (about 12g per serving), healthy fats, and energizing vitamins + minerals. It's a simple salad that comes together with minimal effort and just a handful of ingredients. Enjoy it all on its own or pair it alongside other salads or with fresh veggies, crackers, and hummus for a filling plant-powered lunch!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Salads, Sides
Cuisine: Gluten-Free, plant-based, Vegan
Servings: 4
Calories: 300kcal

Ingredients

  • 1 cup sorghum, thoroughly rinsed*
  • 3 cups water
  • 1/3 to 1/2 cup Superseed Pesto or to taste**
  • 1 to 2 cups baby arugula, left whole or chopped***
  • 1/4 cup dried currants or to taste
  • 3 tablespoons shelled hemp seeds
  • 3 tablespoons shelled pepitas
  • Sea salt and freshly ground black pepper
  • Juice of about 1/2 lemon, to taste

Instructions

  • For the sorghum: In a medium pot, combine the rinsed sorghum and water over medium high heat. Bring to a boil, cover, and reduce heat to medium-low. Simmer for 45 to 55 minutes until the sorghum is tender, yet still has a slight chewiness to it. Strain off excess water and fluff with a fork.
  • Meanwhile, prepare the Superseed Pesto and gather other ingredients.
  • Once the sorghum is ready, transfer it to a large serving or mixing bowl. 
  • Add 1/3 cup of the Superseed Pesto (or as much as desired) and the arugula, currants, hemp seeds, and pepitas. Toss to coat. 
  • Taste, generously season with sea salt and black pepper, and spritz with the fresh lemon juice. Toss again.
  • Serve.
  • Refrigerate leftovers in an airtight container for up to 4 days.

Notes

*If you can't find sorghum, use millet instead. Just be sure to follow the cooking instructions in the bag as they will be vastly different (i.e., much shorter cooking time) than listed above.
**Leftover pesto can be frozen for up to 1 month or refrigerated for up to 4 days. It's wonderful tossed with pasta and slathered over crostini. It can also be used in this recipe as well as a substitute for the Hemp Seed Pesto in this recipe.
***If you're preparing this salad ahead of time (as opposed to serving it right away), I recommend waiting to add the arugula until just before serving. For instance, if you're preparing this on a Sunday to enjoy for lunch throughout the coming week, hold off on adding the arugula until you head out the door each morning to keep the flavors as fresh as possible.

Nutrition

Calories: 300kcal | Carbohydrates: 46g | Protein: 12g | Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 400mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1350IU | Calcium: 70mg | Iron: 7.6mg