This tropical sorghum and shrimp salad makes a perfect summer lunch or light and healthy dinner.
1 cup uncooked whole grain sorghum (soaked overnight in water to cover)
3/4 teaspoon sea salt
2 cups water
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1/8 teaspoon white pepper
1/4 cup shelled raw pumpkin seeds
1 English or hothouse cucumber, unpeeled and chopped
3 green onions, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1/2 cup chopped mango, or mandarin oranges
1/2 cup chopped fresh parsley, plus extra for garnish
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup crumbled feta cheese or queso fresco (optional)
12 cooked large whole shrimp, peeled (or more to taste)
Cook the sorghum: Drain the soaked sorghum and discard water. In a heavy medium saucepan, combine sorghum, 1/2 teaspoon salt, and 2 cups water. Bring to boil. Cover and reduce heat, simmering for 40 to 45 minutes. Transfer to a strainer and drain well.Make dressing: In a screw-top jar, shake the lemon juice, oil, vinegar, remaining ¼ teaspoon of sea salt and pepper until thoroughly blended and creamy.Toast pumpkin seeds in a skillet over medium heat, stirring constantly until lightly browned, about 5 minutes.
In a large bowl, combine the sorghum and the vegetables and toss to blend. Add dressing and toss until all ingredients are well coated. Let stand for 20 minutes before serving.
Arrange mixed greens on a large platter, top with sorghum and vegetables, arrange shrimp on top, and serve, garnished with fresh parsley.