Fonio Salad with Roasted Vegetables Recipe

West African-inspired · Main course · 40 min total

A vibrant and nutritious salad featuring fluffy fonio and caramelized roasted vegetables, perfect as a light main or hearty side.

Ingredients

• 1 cup fonio
• 1 1/2 cups water
• 1/2 teaspoon salt
• 2 cups diced butternut squash (1/2-inch cubes)
• 1 cup diced red bell pepper (1/2-inch pieces)
• 1 cup diced zucchini (1/2-inch cubes)
• 1 red onion, cut into wedges
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 cup fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint
• Salt and black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small saucepan, bring 1 1/2 cups water and 1/2 teaspoon salt to a boil. Add fonio, reduce heat to low, cover, and simmer for 5 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.
3. On the prepared baking sheet, toss butternut squash, bell pepper, zucchini, and red onion with 2 tablespoons olive oil, cumin, smoked paprika, and a pinch of salt and pepper. Spread in a single layer.
4. Roast vegetables for 20-25 minutes, stirring halfway, until tender and lightly charred. Let cool slightly.
5. In a large bowl, combine cooked fonio, roasted vegetables, lemon juice, remaining 1 tablespoon olive oil, parsley, and mint. Toss gently to combine. Season with salt and pepper to taste.
6. Serve warm or at room temperature.

Tips

• Fonio can be cooked ahead and refrigerated for up to 3 days.
• Add crumbled feta or toasted nuts for extra flavor and texture.
• Leftovers keep well in the fridge for up to 2 days.

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