A Salad Celebrating an Ancient Grain

Some grains just feel like home—and for me, jowar (also known as sorghum) is one of them. Traditionally used in Indian kitchens for everything from bhakri to roasted hurda, this versatile, gluten-free grain is now making a comeback in modern, wholesome meals. And in this Warm Jowar/ Sorghum Salad, it shines alongside colorful summer vegetables, creamy goat cheese, and crunchy walnuts for a dish that’s both satisfying and good for you. It’s one of those dishes that checks every box—easy to prep, nutrient-packed, and endlessly adaptable.

This Warm Jowar/Sorghum Salad with summer vegetables is not only delicious but also highly nutritious. It’s packed with protein, fiber, vitamins, and antioxidants, making it a healthy choice. Furthermore, it’s bursting with flavor and is suitable for those following a gluten-free and vegetarian diet (easily made vegan by omitting the goat cheese). Plus, it’s incredibly satisfying!

A Personal Take on a Familiar Ingredient

Growing up in India, jowar always had a spot on our table—whether in the form of rustic jwarichi bhakri (unleavened sorghum flour flatbread) served with bharli vangi, or during cozy hurda parties at my grandmother’s farmhouse in the village. I fondly remember, as a child, eating the roasted green, tender sorghum, a.k.a hurda in my mother tongue, Marathi. I still get it every once in a while, when I find it in the frozen section of the Indian store, and enjoy it with dry garlic chutney.

But I never thought to use the whole grain in a salad until I had it at a friend’s place here in the U.S. One bite and I was hooked. It had the perfect chewy bite and a mild, nutty flavor that worked beautifully with fresh produce.

I started experimenting with it in my own kitchen, and this Warm Jowar/ Sorghum Salad quickly became a favorite. It’s a wholesome salad packed with a variety of seasonal summer vegetables such as sweet corn, zucchini, and summer squash. Additionally, I added some extra ingredients like sliced green onions, cilantro, crumbled goat cheese, and red walnuts (which are the same as regular walnuts but in a vibrant ruby red color). These ingredients are chosen to add a splash of color, texture, and flavor to the salad. The variety of components keeps every bite interesting and will have you coming back for more!

Why Sorghum Deserves a Spot in Your Pantry

Sorghum is one of the world’s most important ancient grains—and one of the most underrated. While it’s often grown for livestock feed or biofuel in the U.S., in India it’s a staple cereal crop. In fact, it is the traditional grain of India and is popularly known as the Indian millet! It’s naturally gluten-free, high in fiber and protein, and has a delightfully chewy texture that reminds me of farro or wheat berries. Think of it as a blank canvas—it soaks up the flavors around it, making it ideal for hearty salads.

You can either cook it in a pot of boiling water and let it simmer for about an hour (yes, it does take a bit of time!) or pressure steam it in the Instant Pot in about half the time. Once it’s fully cooked, it becomes soft, but its texture is al dente with a chewy bite to it and a deliciously nutty taste. And once cooked, it holds up beautifully in the fridge—perfect for meal prep.

Serving Ideas and Customizations

This Warm Jowar/ Sorghum Salad pairs beautifully with grilled chicken/ fish or served alongside a simple lentil soup for a complete meal. You can serve it warm or at room temperature, and it works equally well as a lunchbox main or a colorful side for summer picnics.

Want to make it vegan? Just skip the goat cheese or swap in a plant-based crumble. You can also switch up the veggies with what’s in season—roasted butternut squash in fall, or fresh cherry tomatoes in spring…the possibilities are endless!

Why You’ll Love It

This Warm Jowar/ Sorghum Salad is hearty, healthy, and loaded with flavor. The nutty chew of sorghum, the brightness of fresh veggies, and the creamy, crunchy toppings come together in a way that feels both nourishing and indulgent. It’s gluten-free, vegetarian (or vegan), and meal-prep friendly—making it a staple you’ll want to come back to, again and again.

One of the greatest things about this Warm Jowar/ Sorghum Salad is that the fully cooked sorghum maintains its texture and stays fresh longer in the refrigerator. That means you can prepare a large batch of this recipe over the weekend and have convenient, ready-to-eat lunches for busy work days during the week.

So, why wait? Grab a bag of sorghum and let’s get cooking in the kitchen! I have outlined step-by-step details below that you can follow and easily whip up this signature concoction in your own kitchen.

Warm Jowar/Sorghum Salad

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• Author: Vasanti

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Ingredients

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• 1 cup wholegrain sorghum (see Variations)
• 2 cups water or stock, for cooking + 1 cup of water for Instant Pot
• 2 tbsp olive oil
• 2–3 cloves or garlic, peeled and minced
• 1 tsp red pepper flakes
• 1 ear of fresh corn, kernels cut from the cob
• 1 medium zucchini, diced into 1/2 inch sized cubes
• 1 medium summer squash, diced into 1/2 inch sized cubes
• salt, to taste
• fresh ground black pepper
• 4–5 sprigs of cilantro, leaves and tender parts of stem, chopped
• 2–3 green onions, thinly sliced
• crumbled goat cheese, as needed, for topping
• raw red or regular walnuts, as needed

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Instructions

• Place a cup of sorghum in a stainless steel insert pan or directly in the inner pot of the Instant Pot and rinse under cold water.
• Add 2 cups of water or stock to the rinsed grain and set aside.
• Add 1 cup of water to the inner pot of the Instant Pot.
• Place the trivet inside and then place the pan with sorghum and water/stock over it.
• Close the lid, turn the steam valve to sealing position.
• Press the Steam button. Set the time to 20 minutes and pressure to high.
• When cooking is complete, let the pressure release naturally. This will take about 15 minutes.
• Open the lid and gently fluff the cooked sorghum and set it aside till you are ready to use.
• Alternatively, you can cook 1 cup of sorghum with 2 cups of water in a pot over a stove by bringing it to a boil and then simmering it covered for about 1 hour. (see FAQs & Notes for cooking in a stovetop pressure cooker)
• In a deep sauté pan, heat oil over medium heat and once it starts shimmering (having light waves), add in the minced garlic and red pepper flakes.
• Let them sizzle for 30 seconds and then stir them for another 30 seconds to let the oil infuse with their flavor.
• Add in the corn and stir.
• Sauté the corn for 4-5 minutes over medium heat, stirring frequently, till it sweats and lightly caramelizes.
• Add in the diced zucchini and summer squash and continue sautéing over medium heat for another 2-3 minutes, stirring frequently.
• Season with salt and fresh ground black pepper. Turn the heat off.
• You don’t want to cook the zucchini and the squash too much. They should retain the freshness and the crunchy texture.
• Finally add in the cooked sorghum and toss well to combine.
• Adjust seasonings, if needed.
• Transfer to a serving bowl. Garnish with sliced green onions and chopped cilantro. Top with crumbled goat cheese and raw walnuts.
• Serve warm or at room temperature (see Notes for storage instructions).