Zesty Whole Grain and Vegetable Salad

Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low cover and cook until sorghum is tender yet firm to the bite about 1 hour. Drain any excess water and cool about 10 minutes.

Transfer sorghum to a large bowl. Add tomatoes celery onion cilantro jalapeno and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving about 30 minutes.