Tabule de fonio

Ingredientes

• 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
• 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

Modo de preparo

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.