Cook the sorghum, combine sorghum and water in a medium saucepan and bring to a boil; reduce heat and simmer for 1 hour or until tender. Remove from heat and fluff with a fork.

Preheat oven to 350 degrees F.

Bake cubes of bread on a rimmed baking sheet for 10-12 minutes or until golden brown and crispy. Remove from the oven and set aside.

In a large bowl, combine the arugula, parsley, basil, radishes, red onion, optional sunflower seeds and cooked sorghum. Add the croutons.

In a small bowl, whisk olive oil, crushed red pepper flakes, lemon zest, sea salt and pepper; whisk to combine. Add more oil if needed and drizzle over the arugula mixture. Toss to combine and serve immediately.