Fonio Tabbouleh
This vibrant, zesty, healthy plant-based salad is loaded with fonio, cucumber, and tomatoes! Tossed with a bright lemon dressing with tons of parsley, mint, and green onions!
Ingredients
- 2 cups water
- 1 cup dry fonio
- 1 small tomato diced
- 1/2 cup diced cucumber
- 1 small white onion diced
- 1 cup loosely packed fresh parsley finely chopped
- 1/2 cup loosely packed fresh mint finely chopped
- 1/3 cup chopped green onions
Dressing
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tbsp maple syrup
- 1 tbsp tomato paste
- 1 clove of garlic minced
- 1/4 tsp salt adjust to taste
- 1/4 tsp ground black pepper
Instructions
- Add the water to a medium saucepan and bring to a boil. As soon as it boils, add the fonio, cover with a lid, and cook for 3 minutes over low-medium heat. Turn off the heat and let it sit covered for 5-7 minutes or until fonio is tender. Fluff with a fork.
- Transfer the cooked fonio to a large mixing bowl and let it cool for 20 minutes. In the meantime, dice the tomato, cucumber, and white onion and finely chop the herbs. Add to the fonio.
- For the dressing: In a small bowl, whisk together the olive oil, lemon juice, maple syrup, tomato paste, minced garlic, salt, and ground black pepper. Pour over the fonio and stir well to combine everything.
- Serve at room temperature, or chill in the refrigerator for at least 2 hours before serving. This fonio salad will keep for up to 2 days in the refrigerator.
Nutrition
Serving: 1 serving | Calories: 333 kcal | Carbohydrates: 41.7 g | Protein: 6.2 g | Fat: 16.4 g | Fiber: 5.5 g | Sugar: 5.6 g