Recipes|Featured Main
Fonio Salad with Mango
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT20M10 Minutes
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Yield:4-6 servings
Ingredients
- 1 cup fonio
- 2 cups vegetable broth
- ¼ red onion, diced
- 1 cup cherry tomatoes, halved
- ½ English cucumber, seeded and diced
- 1 mango pitted, peeled and diced
- ¼ cup chopped parsley
- ½ lemon, juiced
- 1 teaspoon lemon zest
- 1 tablespoon seasoned rice vinegar
- ½ cup roasted nuts – (walnuts, almonds, cashews, etc.), roughly chopped
- ½ teaspoon salt
- Freshly cracked black pepper, to taste
- 236.59ml fonio
- 473.18ml vegetable broth
- 0.25 red onion, diced
- 236.59ml cherry tomatoes, halved
- 0.5 English cucumber, seeded and diced
- 1 mango pitted, peeled and diced
- 59.15ml chopped parsley
- 0.5 lemon, juiced
- 4.26g lemon zest
- 12.78g seasoned rice vinegar
- 118.29ml roasted nuts – (walnuts, almonds, cashews, etc.), roughly chopped
- 2.13g salt
- Freshly cracked black pepper, to taste
This light and fresh salad uses fonio, an Ancient Grain from Africa that’s similar to quinoa and couscous. A gluten-free whole grain, it’s filled with protein, essential amino acids, iron and B vitamins.
Preparation
STEP 1
In a small pot, combine fonio and vegetable broth. Cover, bring to a boil. Reduce heat to low and simmer for 1 minute. Turn off heat and keep covered for 4 minutes, remove lid, fluff with a fork. Set aside to cool.
STEP 2
In a medium bowl, combine the rest of the ingredients. When fonio has cooled, add to the bowl. Toss to combine, adjust flavor with salt and pepper as needed.