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
Prepare sorghum brown rice and quinoa according to directions.
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.
To make dressing: Whisk together olive oil, lemon juice, red pepper flakes,salt and pepper until thoroughly blended.
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.