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!

Black Bean Vegan Street Tacos

Easy Black Bean Vegan Street Tacos | edibleperspective.com

How about I forgot the little spoonful of salsa on top of these black bean vegan street tacos!

I'm hoping you won't hold it against me and we can continue on with the recipe...? Just imagine the most perfect spoonful of a thin, flavor-packed smoky salsa cascading over the avocado and onto the beans. 

Amateur hour over here.

Moving on...

These tacos were inspired by our new weekend craving from a neighborhood food truck. We're fairly obsessed and have eaten them every weekend since finding this truck. Sometimes two nights in a row. But now we're enjoying something pretty similar right at home. While there are still one or two aspects that make their tacos a little extra delicious, these are pretty dang close. Honestly, I think it may be their tortillas. They are SO good. 

The bean mixture is simple but flavor packed and includes a secret ingredient that adds a lot of richness. It's really all about the beans. But it's also about the perfect, half-crisped tortilla and a mound of lime-spritzed avocado. Oh, and the salsa. The salsa that I forgot. I'll never let myself live that down. In any event, make sure you find a good one.

My hope is that this will be an easy, go-to meal for you. It's extremely easy to double or triple and great for serving to a crowd. I've been tweaking this recipe for months now and am finally ready to share. 

So let's get on with it. 

Easy Black Bean Vegan Street Tacos | edibleperspective.com
Easy Black Bean Vegan Street Tacos | edibleperspective.com
Easy Black Bean Vegan Street Tacos | edibleperspective.com
Easy Black Bean Vegan Street Tacos | edibleperspective.com
Easy Black Bean Vegan Street Tacos | edibleperspective.com
Easy Black Bean Vegan Street Tacos | edibleperspective.com

Print Recipe!

Black Bean Vegan Street Tacos 

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

  • 2 tablespoons extra virgin olive oil
  • 1/2 medium red onion, thinly sliced
  • 1 tablespoon minced garlic
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon cumin
  • 3/4 - 1 1/2 teaspoon salt
  • 2 1/2 cups black beans, drained with 1/2 cup cooking liquid reserved (or liquid from can)
  • 2 limes
  • 3-4 teaspoons smoky/chipotle hot sauce, or adobo sauce
  • 2-3 ripe avocados
  • chipotle or tomatilla salsa (you want a thin salsa, not chunky style w/tomatoes)
  • 10- 12 mini corn tortillas (about 4-inches)
  • shaved onion and/or chopped cilantro (optional)

In a medium pot, heat your oil over medium. Once hot, add the onion, a pinch of salt, and cook stirring frequently for 10-15 minutes. You want the onions super soft and starting to brown. Add the garlic and stir for 30-60 seconds. Now add the cocoa powder, cumin, and 3/4 teaspoon salt. Stir for 30 seconds. Stir in the beans + cooking liquid, juice from 1 lime, and hot sauce.

Bring the beans to a simmer and simmer uncovered for about 10-15 minutes, until beans start to thicken but not letting all of the liquid cook off. Stir every few minutes. Taste and add more salt and hot sauce to taste. I used about 1 1/4 tsp. salt. The hot sauce is more for the smoky flavor than spice in this recipe.

Meanwhile, preheat your oven to broil. When your beans are about half done, spread tortillas in a single layer on a baking sheet. Place on a rack in the center of your oven and let toast for about 2-3 minutes. Flip and toast another 2-3 minutes. Watch very closely as you don't want them to fully crisp. (They're much harder to eat when fully crisp.)

Scoop avocado into a bowl, top with juice from 1/2 lime and a hefty pinch of salt. Mash to desired consistency. Taste and add more lime + salt if desired.

Assemble tacos with beans, avocado, a small spoonful of salsa, and shaved onion and/or cilantro (if desired). Serve immediately.


Notes:

  • If you can't imagine a taco without cheese, grate pepperjack or sharp cheddar and sprinkle on the tortillas after flipping the first time. Let cook until bubbly then assemble. (This is how they are served from the taco truck.)
Easy Black Bean Vegan Street Tacos | edibleperspective.com

Now, I have a favor to ask!

I'm working on an exciting new project involving live streaming video casts that I'll be hosting on a new food platform called NOM. It was actually started by the co-founder of YouTube. And not only are the video sessions live, but we'll also be able to interact while it's all happening with a chat feature. So cool! Have a question during the show, ask away and I can answer!

My actual channel is here: Edible Perspective on Nom

I'll be updating the page soon, but you can already join and follow along. For now, I need your help with what types of food-related topics you'd like me to cover. It can really be anything at all! ie: a specific cooking how-to, showing easy breakfast recipes, talking about certain ingredients and how to use them, stocking a pantry, etc. The shows are about 20-25min long, so I can really cover a lot and it's starting next week! Your help is much appreciated!!

Stay tuned to Instagram, Twitter, and Facebook for the details in when to tune in! I'm nervous + scared + excited but it's going to be SO FUN!

Happy Friday!

Ashley