Greek Sorghum Bowl with Artichokes and Olives | The Whole Grains Council

Ingredients

• 3 cups cooked whole grain sorghum
• 1 cup marinated artichoke hearts, quartered
• ½ cup Kalamata olives, halved
• 1 cup cucumbers, halved and sliced
• 1 cup cherry/grape tomatoes, halved
• ¼ cup crumbled feta
• ½ cup red onion, thinly sliced
• ¼ cup extra virgin olive oil
• ¼ cup lemon juice
• ½ teaspoon garlic powder
• Salt to taste
• ¼ teaspoon ground black pepper