Spring Sorghum and Asparagus Salad

Spring Sorghum and Asparagus Salad | edibleperspective.com

This post is sponsored by Bob's Red Mill.

I absolutely love this time of year when spring produce starts to pop up at the grocery store. It always seems to motivate and inspire me in the kitchen after coming out of the slow winter months. When asparagus first starts to make its appearance, it's like, GAME ON. And don't even get me started on strawberries. Ohhhh, the strawberries. But let's pause on spring produce talk for now (I know. It's hard.) and talk about sorghum.

Have you cooked with sorghum before? It's one of my very favorite gluten-free grains! The texture is amazing. If you're familiar with wheat berries (not gluten-free), which have a lot of bite and chew, sorghum is fairly similar. It's much bigger than quinoa and totally different in taste and texture. I would say the flavor is much more mild than quinoa with a bit of earthiness. And just 1/4 cup of sorghum (uncooked) has 5 grams of protein and 8 grams of fiber. Not too shabby!

The cool thing about cooking sorghum is that it's SO easy. Well, it does take some time to cook, but it's much simpler than all the other grains. You basically simmer it uncovered until it's done to your liking. You don't have to worry about water absorbing or anything like that. Sorghum is pretty forgiving. Just set your timer and you'll be good to go!

I thought it would be the perfect grain to create a hearty, spring salad with. It holds up well to dressing and keeps its bite. It also takes on flavor easily. I've tossed the sorghum with lightly cooked ribboned asparagus, leeks, and garlic and finished everything off with a lemon parsley dressing. 

Now, will it please stop snowing in Denver?

Spring Sorghum and Asparagus Salad | edibleperspective.com
Spring Sorghum and Asparagus Salad | edibleperspective.com
Spring Sorghum and Asparagus Salad | edibleperspective.com
Spring Sorghum and Asparagus Salad | edibleperspective.com
Spring Sorghum and Asparagus Salad | edibleperspective.com
Spring Sorghum and Asparagus Salad | edibleperspective.com
Spring Sorghum and Asparagus Salad | edibleperspective.com

Print Recipe!

Spring Sorghum and Asparagus Salad

gluten-free, vegan // yields about 3 large servings or 6 as a side

  • 1 cup sorghum
  • 1/4 - 1/3 cup + 2 teaspoons extra virgin olive oil, divided
  • 1/3 cup fresh lemon juice
  • 1/4 cup finely chopped parsley
  • 1 1/2 tablespoons minced shallot
  • 1 1/2 teaspoons pure maple syrup
  • 1/4 teaspoon salt + pepper
  • 1 large leek, sliced along short end (light green and white parts only - thoroughly rinsed)
  • 1 1/2 teaspoons minced garlic
  • 1lb thick stalk asparagus, ends snapped off + ribboned with a peeler
  • 3-4 handfuls arugula
  • salted pepitas, to top

Soak sorghum in a bowl of water overnight or for at least 8hrs (optional). Drain and rinse. Place in a pot covered with 3-4 inches of water. Bring to a boil over high, then reduce heat to constantly simmer (uncovered) for about 35-45 minutes. Add more water if needed to keep sorghum covered. Remove from heat when cooked to your liking. (If you don't pre-soak, cook sorghum for 50-65 minutes. Taste for doneness.) Drain water and place in a large bowl.

Meanwhile, combine 1/4 cup oil, lemon juice, parsley, shallot, maple syrup, salt + pepper in a jar. Seal and shake vigorously until well combined. If too acidic, add another tablespoon or so of olive oil. Set aside.

About 10 minutes before the sorghum is finished, heat a medium sized pan over medium heat with 2 teaspoons oil. Once hot, add sliced leeks with a pinch of salt and cook for about 5-6 minutes, until softened. Add garlic and stir for 30 seconds. Add asparagus ribbons and cook for another 3-4 minutes, until bright green and starting to soften. Remove from heat.

To serve warm: Combine just cooked asparagus with sorghum and arugula. Pour dressing over top and toss to combine. Add salt + pepper to taste. Top with pepitas. Serve immediately.

To serve room temp/chilled: Let cooked sorghum come to room temp. Empty asparagus mixture onto a plate and place in the fridge for about 10 minutes. Combine asparagus with sorghum and arugula in a large bowl. Pour dressing over top and toss to combine. Serve room temp or refrigerate until chilled. 

Keep in a sealed container in the fridge for about 2 days.


Notes: If you can't find asparagus with thicker stalks, simply slice thinner stalks in half.

Spring Sorghum and Asparagus Salad | edibleperspective.com

Thanks so much for all of your awesome ideas for the live webcasts I'll be creating with NOM in the coming weeks. Stay tuned for the first episode coming soon!

Happy Friday!

Ashley

Today's post is sponsored by Bob's Red Mill, and I received compensation for writing this piece on sorghum. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support!

Olive Oil + Breadcrumb Macaroni

Where to begin with this meal?

It’s the epitome of simple + comforting. It’s perfect for a Monday. I could pretty much eat it every single day.

It has carbs on top of carbs.

Are you sold yet?

Olive Oil + Breadcrumb Macaroni | edibleperspective.com #glutenfree #vegan
Olive Oil + Breadcrumb Macaroni | edibleperspective.com #glutenfree #vegan

This meal goes back to my middle school days. It was something my friend Melissa and I would make after school. You know, after belting out Macy Gray and Christina Aguilera tunes in her bedroom. It was easy enough we could make it on our own and then continue to stuff our faces with a mug full of cookie dough ice cream. Ohhh, middle school.

Melissa showed me how to make it and it’s something I’ve consistently made ever since.

So, for like 17 years.

Gross.

Olive Oil + Breadcrumb Macaroni | edibleperspective.com #glutenfree #vegan
Olive Oil + Breadcrumb Macaroni | edibleperspective.com #glutenfree #vegan

It’s about time I turn this into an actual recipe.

Because I think you’re going to love it.

Olive Oil + Breadcrumb Macaroni | edibleperspective.com #glutenfree #vegan
Olive Oil + Breadcrumb Macaroni | edibleperspective.com #glutenfree #vegan

I’ve gussied it up ever so slightly with shallots and garlic and figured out the best way to make gluten-free breadcrumbs.

It’s all about the breadcrumbs.

Olive Oil + Breadcrumb Macaroni | edibleperspective.com #glutenfree #vegan
Olive Oil + Breadcrumb Macaroni | edibleperspective.com #glutenfree #vegan

In the the past I’ve always used butter for the “sauce” but switched to olive oil to make this version vegan. The olive oil was fantastic but the butter adds a bit of extra richness if you want to try that out. And you get 2 extra points if you use browned butter.

It’s not so much a sauce but just a light coating to moisten the breadcrumbs and bring it all together. I find the simple flavors and slight crunchy but doughy textures to be completely addicting.

Olive Oil + Breadcrumb Macaroni | edibleperspective.com #glutenfree #vegan
Olive Oil + Breadcrumb Macaroni | edibleperspective.com #glutenfree #vegan

Try it out for yourself and you’ll see what I mean.

If you’re curious about the bread I used it’s from a local bakery—Outside the Breadbox—in Colorado Springs. They make a gluten-free, vegan oat bread that has the absolute best texture and flavor I’ve ever had for GF bread. If you’re in the area you can find it at Natural Grocers/Vitamin Cottage.

Olive Oil + Breadcrumb Macaroni | edibleperspective.com #glutenfree #vegan
Olive Oil + Breadcrumb Macaroni | edibleperspective.com #glutenfree #vegan

Print This!

Olive Oil + Breadcrumb Macaroni

gluten-free, vegan // yields 3-4 servings

  • 4 slices gluten-free/vegan bread, or 3 slices non GF
  • 8oz gluten-free quinoa elbow noodles, or other macaroni or shell noodles
  • 1/4 – 1/3 cup extra virgin olive oil
  • 1/3 cup thinly sliced shallot
  • 1 1/2 teaspoons minced garlic
  • 3/4 – 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • red pepper flakes, optional

Preheat your oven to 350* F. Place bread in a food processor and turn on until evenly ground into breadcrumbs [about pebble size]. Spread breadcrumbs evenly on a rimmed baking sheet and bake for 12-15 minutes, turning 3 times until golden brown and crispy. Set aside and let fully cool. They’ll crisp more as they cool.

Cook pasta according to package directions in a large pot. Drain in a colander and set aside. Rinse if desired.

In the same pot heat 1 tablespoon of olive oil over medium-low heat. Add the shallot, garlic, and 1/2 teaspoon salt, stirring frequently, for about 5 minutes [until starting to brown]. Add the pepper, oregano, and basil and stir for another 30 seconds. Add 3 more tablespoons of olive oil and stir.

Add the pasta into the pot, stirring gently until heated through. Stir in 1 1/2 cups of breadcrumbs and let cook for another minute or so. Taste and add more salt if desired. If the pasta seems dry add another 1-2 tablespoons of oil. [It should be lightly oiled, not swimming in oil.]

Serve immediately. Top with a pinch of red pepper flakes and sprinkle of salt + pepper.

notes: Because there is not really a sauce to this dish, the pasta and breadcrumbs do soak the oil when stored in the fridge. For leftovers I recommend adding more oil and reheating in a pan vs. the microwave, or stir in marinara and re=heat. I recommend using gluten-free bread that is not too dense. This is a pretty easy to find gf/vegan loaf that should work well.

Olive Oil + Breadcrumb Macaroni | edibleperspective.com #glutenfree #vegan
Olive Oil + Breadcrumb Macaroni | edibleperspective.com #glutenfree #vegan

Now this makes for a happy Monday.

Ashley