Greek Sorghum Bowl with Artichokes and Olives

Details

Ingredients

• 1 cup whole grain sorghum, uncooked
• 4 cups water
• 1 cup marinated artichoke hearts, quartered
• 1 cup pitted Kalamata olives, halved
• 1 cup cucumbers, halved and sliced
• 1 cup cherry or grape tomatoes, halved
• ½ cup crumbled feta cheese
• ½ cup red onion, thinly sliced
• ¼ cup extra virgin olive oil
• ¼ cup lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper