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Try SavoraTabbouleh-Style Fonio Salad
A refreshing and healthy twist on traditional tabbouleh, using the ancient grain fonio instead of bulgur. This salad is packed with fresh herbs, crisp cucumber, and a zesty lemon-tahini dressing. Perfect for a light lunch, side dish, or meal prep!
Ingredients
- Fonio1 cup
- cup, chopped Fresh Parsley1
- cup, chopped Fresh Mint1/2
- medium, diced Cucumber1
- Tahini1/4 cup
- Lemon Juice3 tablespoons
- Olive Oil2 tablespoons
- clove, minced Garlic1
- Water1/4 cup
- Salt1/2 teaspoon
- Black Pepper1/4 teaspoon
- Red Pepper Flakes1/4 teaspoon
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Learn MoreMethod
Cook the fonio according to package directions. Usually, this involves rinsing the fonio and then simmering it in water or broth until tender. Let it cool completely.
While the fonio is cooking, prepare the vegetables. Chop the parsley and mint, and dice the cucumber.
In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, water, salt, pepper, and red pepper flakes (if using) until smooth. Adjust the consistency with more water if needed.
In a large bowl, combine the cooked and cooled fonio, chopped parsley, mint, and diced cucumber.
Pour the lemon-tahini dressing over the salad and toss gently to coat.
Taste and adjust seasonings as needed. You may want to add more lemon juice for brightness or salt and pepper to taste.
Refrigerate for at least 30 minutes to allow the flavors to meld. This salad tastes even better after a few hours!
Serve chilled and enjoy! This salad can be stored in the refrigerator for 3-4 days.
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