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Arugula Fonio Salad
Prep Time
20 mins
Cook Time
5 mins
 

Fresh herbs and arugula liven up this West African grain in a hearty yet healthy salad mix.

Course: Dinner, Lunch, Salad, Side Dish
Cuisine: Gluten-free, Vegetarian
Keyword: Fonio, Gluten-free recipes, Salads with grains, West African cuisine
Servings: 4 people
Calories: 300 kcal
Ingredients
  • 1/2 cup fonio, cooked
  • 2 cups fresh arugula
  • 2 garlic cloves finely chopped
  • 1/4 cup parsley chopped
  • 1/4 cup mint chopped
  • 1/2 medium onion chopped
  • 1/4 cup sun dried tomatoes chopped
  • 1/4 cup pine nuts
  • 1/2 cup crumbled feta cheese
  • dash of salt and pepper
Dressing
  • Juice from one lemon
  • Zest from one lemon
  • 1 tsp. dijon mustard
  • 1/3 cup olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
Instructions

  1. Cook fonio as directed.

    For this dish: 1/2 cup fonio in a pot with 1 tsp. of avocado oil. Make sure the fonio is coated and then add 1 cup of water. Let the water boil, then turn the heat down to low for 1 minute. After that, turn the heat OFF and let the fonio sit for 4 minutes. Then you can fluff it with a fork and it will be ready to serve.

  2. Next, mix all the salad ingredients and fonio together in a large bowl.

  3. Last, add the dressing and mix again.

  4. Serve on its own or with your favorite animal or vegetarian protein.

Nutrition Facts
Arugula Fonio Salad
Amount Per Serving
Calories 300
* Percent Daily Values are based on a 2000 calorie diet.