Roasted Cherry Tomato Salad- Sorghum Side

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Fresh summertime flavors come together to make a great whole grain side dish for any meal.


  • 1 5 oz. pkg Hodgson Mill Sorghum, Quinoa and Brown Rice Rosemary and Garlic
  • 1 pint cherry tomatoes
  • 1 Tbsp. olive oil
  • coarse grained sea salt, or kosher salt for sprinkling
  • 2 Tbsp. olive oil
  • 2 Tbsp. lemon juice
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. salt
  • 1 clove garlic, minced
  • 3 cup arugula, or fresh spinach, rinsed
  • 2 Tbsp. Parmesan cheese
  • black pepper, to taste


1.  Prepare sorghum brown rice and quinoa according to directions;                                   

2. To roast cherry tomatoes: Preheat oven to 400°F. Line small rimmed baking sheet with parchment paper combine whole cherry tomatoes with one Tbsp. olive oil and sprinkle of salt.  Roast until tomatoes are plump and soft and starting to burst, about 16-18 minutes.                            

3. To make dressing:  Whisk together olive oil, lemon juice, red pepper flakes,salt and pepper until thoroughly blended. 

4. When rice side is done, drain off any excess liquid and pour into serving bowl.  Pour in all of the dressing, cherry tomatoes including juices, arugula/spinach and parmesan cheese.  Toss and serve.



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