Turmeric Quinoa & Sorghum Grain Bowl
I don’t understand how Sorghum isn’t the ‘it‘ grain yet. Sorghum flour is having a moment in the GF world, but the grain is still lesser known. I personally think it is one of the endangered foods and an absolute underdog especially given its nutrient dense and full of iron, protein and B vitamins (good for metabolism and skin, hair ;) ). Are you sold already?
Sorghum aka Jowar grains, are consumed in its fresh tender form in different parts of Gujarat, India during winters. Fresh grains are harvested from Sorghum clusters, roasted in red hot sand to yield a ready-to-eat grain called “Ponk“.
Ponk’s peak season is December through February - ish and it is my absolute favorite thing to eat when I travel home in December. So obviously I was having major missing since I won’t be traveling home this year 😭. I decided to leverage dry sorghum grains instead and turned them into this delicious, hearty and nutritious grain bowl coupled with quinoa and veggies. I am sure you will love the result too! Requires a wee bit planning, but it is perfect make ahead and for large crowds, and you can floor them with this unique ingredient and story 😊.
Turmeric Quinoa & Sorghum Grain Bowl
Makes salad for 4-6 people, or lunch for 2.
YOU WILL NEED
1/2 cup quinoa
1/2 cup sorghum grains
1/3 cup pomegranate seeds
2 persian cucumbers
6-8 cherry tomatoes
1 1/2 cup roughly chopped romaine lettuce
1/2 tsp turmeric powder
1/2 tsp + 1/4 tsp salt
2 shallots
2 tbsp oil
1/3 cup coarsely crushed pita chips (skip to keep this dish GF)
FOR THE DRESSING
2 tbsp extra virgin olive oil
1 tbsp honey
juice of 1 medium lemon
1/2 tsp salt
1/2 tsp black pepper
METHOD
Wash and rinse sorghum grains and soak them overnight in a large bowl of water. The water level should be well above the grain mark.
On the day of cooking, wash and rinse quinoa, add 1/4 tsp salt and turmeric, and boil them as per instructions until soft.
Add 1/2 tsp salt to sorghum grains and boil as per instructions until tender. Sorghum will take 40-60 mins on the stove.
Adjust the salt in the grains as needed, fluff them with fork, cover and set aside when done.
While the grains are cooking, thinly slice the shallots lengthwise.
In a small pan, pour the oil, add shallots, and over medium-low heat cook them until they are golden golden brown, stirring occasionally - takes about ~ 15 minutes.
As the shallots cook, peel and dice the cucumber and cut the cherry tomatoes in two.
In a small bowl, combine the dressing ingredients and whisk it well. Set aside.
Pan Fried Shallots
ASSEMBLY
In a large salad bowl, add the quinoa and sorghum grains, pomegranate, tomatoes, and cucumbers.
Add the dressing and mix well. Taste and adjust the salt and pepper.
Right before serving, top it with crushed pita chips and the pan fried shallots.
PLAN AHEAD
You can easily pre-cook the grains, pan fry the shallots in advance and reheat on the day of. To further ease the prep, you can chop the veggies a day in advance and mix them into a salad the day you plan to eat.
INSIGHT
You can cook sorghum like rice - either on stovetop, slow cooker or instant pot. However, soaking the grains ensures the grains come out soft, reduce the cook time and aid with overall digestion and absorption.
Cucumbers belong to the cucurbitaceous family and these plants naturally produce chemicals known as cucurbitacins, which can cause cucumbers to taste bitter. So its always best to taste a small peeled piece before adding it to your dish.
Freshly harvested Sorghum/Jowar clusters about to turn into “Ponk“
Fresh Ponk ready to be devoured as a snack with lemon and pepper flavored Sev