1 cup sorghum
1 cup kamut
1 cup freekeh
Grapeseed oil, for cooking
½ cup sunflower seeds
½ cup pepitas
¼ cup white sesame seeds
¼ cup dark chia seeds
2 Tbsp. chopped preserved lemons*
¼ cup chopped chives
4 Tbsp. apple cider vinegar
4 Tbsp. extra-virgin olive oil
2 cups Greek yogurt
1 Tbsp. lemon zest
1 Tbsp. ras al-hanout*
Kosher salt to taste
1 cup mixed fresh herbs, such as cilantro, mint, basil, tarragon or dill, for garnish
Pumpkin seed oil, for garnish
Using a fine-mesh strainer, rinse the sorghum, kamut and freekeh until the water runs clear. Soak the grains in water 1 hour.
In a saucepan, cook the grains, covered, 45 minutes using a 1½-to-1 ratio of water to grains. Spread cooked grains in a thin layer across a shallow pan and allow them to dry.
In a large skillet over high heat, spread out and toast the grains in ½ inch of grapeseed oil, about 3 to 4 minutes. Remove the toasted grains to a paper towel-lined plate and set aside.
In the same skillet over medium heat, toast the sunflower seeds, pepitas and sesame seeds separately until fragrant.
In a large mixing bowl, combine the sorghum, kamut, freekeh, sunflower seeds, pepitas, sesame seeds and chia seeds. Add the preserved lemons, chives, apple cider vinegar and olive oil, and toss to combine. Add salt to taste and set aside.
In another mixing bowl, whisk together the yogurt, lemon zest and the ras al-hanout and salt to taste. Divide the yogurt among 5 bowls. Top each with 1 cup of the grain salad and garnish with 3 to 4 leaves of each herb and a drizzle of pumpkin seed oil. If left undressed, salad will keep, refrigerated, up to 4 days.
* Preserved lemon and ras al-hanout are available at United Provisions, 6241 Delmar Blvd., St. Louis, 314.833.5699, unitedprovisions.com.