Sorghum Protein Pesto Power Salad

🧂 Ingredients

• 1 cup sorghum, thoroughly rinsed*
• 3 cups water
• ⅓ to ½ cup Superseed Pesto or to taste**
• 1 to 2 cups baby arugula, left whole or chopped***
• ¼ 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 ½ lemon, to taste

Instructions

• 1 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.
• 2 Meanwhile, prepare the Superseed Pesto and gather other ingredients.
• 3 Once the sorghum is ready, transfer it to a large serving or mixing bowl. 
• 4 Add ⅓ cup of the Superseed Pesto (or as much as desired) and the arugula,
  currants, hemp seeds, and pepitas. Toss to coat. 
• 5 Taste, generously season with sea salt and black pepper, and spritz with the
  fresh lemon juice. Toss again.
• 6 Serve.
• 7 Refrigerate leftovers in an airtight container for up to 4 days.

Nutrition Info