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!


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!

Lemon Pistachio Donuts

It's National Donut Day! Oh my gosh am I excited to share this recipe with you. And, it's Friday. What could be better?

Maybe a National Donut Day party? Yep. That would make things even better.

Pistachio Topping for Lemon Pistachio Donuts |  edibleperspective.com

This recipe for Lemon Pistachio Donuts (yes, I converted from "doughnuts") has got to be one of my favorite ever. I've probably said that more than a dozen times before about past donuts--all 101 of them--but they've all been blocked from my memory with this latest creation.

A pillowy soft donut filled with pistachio meal and lemon zest that's then dredged in a lemony glaze and covered in a thick blanket of ground pistachios.


Lemon Glaze for Lemon Pistachio Doughnuts | edibleperspective.com

I first made this recipe a few weeks ago in anticipation for a visit from my mom + dad. My mom recently had a birthday and she is a major pistachio lover. It took a few tries to get the right texture (I changed things up a bit from the usual donut base recipe) but the time spent trying to figure it out was 100% worth it.

Lemon Pistachio Donuts for National Donut Day | edibleperspective.com

I told you...a blanket of pistachios.

Gluten-Free Lemon Pistachio Donuts | edibleperspective.com

The texture is where it's at with these donuts. They're soft but slightly gooey thanks to the sweet glaze that's poured over top and they obviously have a lot of crunch. But not break your teeth kind of crunch. It's pretty much the closest thing you'll ever find to a fried donut that's not actually fried.

National Donut Day with Lemon Pistachio Donuts | edibleperspective.com

Chris and I devoured the entire batch and then we split the next batch with my parents. And I'm obviously making another batch TODAY!

Lemon Pistachio Donuts - Baked! | edibleperspective.com

Print Recipe!

Lemon Pistachio Donuts

gluten-free // yields 8-9 standard donuts (with this pan)

for the donuts:

  • 1/2 cup gluten-free oat flour
  • 6 tablespoons sifted pistachio meal (ground from roasted/salted pistachios)
  • 1/4 cup sweet rice flour
  • 1/3 cup pure cane sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 large eggs
  • 1/4 cup whole milk (or unsweetened almond/soy)
  • 3 tablespoons applesauce
  • 2 1/2 teaspoons lemon zest
  • 2 tablespoons melted unrefined coconut oil (lightly cooled)

for the glaze:

  • 1 cup powdered sugar
  • 2 1/2 - 4 tablespoons 1/2 and 1/2
  • 2 teaspoons lemon zest

Preheat your oven to 350┬░ F. Thoroughly grease a donut pan (or pans) with butter or coconut oil.

Mix all dry ingredients in a large mixing bowl.

In another mixing bowl, whisk the eggs. Then whisk in the milk, applesauce, and lemon zest. Whisk in the coconut oil and then quickly pour over the dry ingredients. Whisk until just combined.

Spoon into your donut pan about 1/4-inch from the top. Bake for 16-22 minutes, until golden brown and a toothpick comes just slightly sticky. Let cool for 10-15 minutes, then slide a thin + stiff spatula around the donuts to help release them. Place on a cooling rack until fully cooled.

Meanwhile, sift your powered sugar. Thoroughly whisk glaze ingredients in a shallow bowl wide enough for one donut to fit. Place ground (or finely chopped) pistachios in a similar bowl. Invert each cooled donut into the glaze and then let the excess drip off. Dip into the pistachios next then place on the cooling rack to let the glaze set. Repeat with remaining donuts.


  • If using unsalted pistachios, use 1/2 teaspoon salt with the dry ingredients and add a sprinkle of flaked sea salt on top of the donuts.
  • To make pistachio meal: Place about 1 cup salted + roasted pistachios in a food processor. Turn on until well ground, about 15 seconds. Make sure to not let process too long or the nuts will start to turn into nut butter. Place ground pistachios in a fine mesh strainer and sift the meal into a bowl. Measure 6 tablespoons and use what's in the strainer to top the donuts with. Grind more if needed for the topping. 
  • Feel free to sub almond meal instead of pistachio meal. 
  • You can sub sorghum flour instead of sweet rice flour, but the texture is thicker and more cake-like. The sweet rice flour helps give the donut a soft and slightly gooey texture.
  • Sweet rice flour can be found in many natural food stores (Bob's Red Mill and Ener-G brands are cheapest) or very easily at Asian markets (aka: glutinous rice flour).
Lemon Pistachio Donuts | edibleperspective.com

Hope you get your donut on today. 

Happy Friday.


p.s. Be sure to check out the donut party over on Tumblr + join in with your creations! The talented Melissa designed the fabulous graphic you see below and organized this rad party. You can also follow these 2 hashtags to catch all of the donut fun! #national­čŹęday + #nationaldonutemojiday

National Donut Day | graphics by: Melissa at, The FauxMartha