December 10, 2020

Fall Harvest Fonio Grain Salad

By Abena Offeh-Gyimah
Fall Harvest Fonio Grain Salad
1/2 cup fonio grain
1 cup water
1/4 tsp salt
Sweet potato
1 small sweet potato, peeled and cubed (~1 cup)
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp paprika
pinch of salt
pinch of ground pepper
1/2 tsp vegetable oil
3 tbsp lemon juice
1 tbsp olive oil
1 tsp maple syrup
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp ground pepper
Other ingredients
1 cup cooked brown lentils
1/4 cup chopped dried cranberries
1/4 packed cup chopped parsley
1/2 apple, cubed
1. Add fonio, water, and salt into a small saucepan. Stir, cover and bring to a boil.
2. Once boiling reduce heat to low and keep cooking for 1 minute.
3. After one minute, turn off the heat and let sit, covered, for 5 minutes.
4. Fluff up with a fork and transfer to a bowl. Place in the fridge to let cool completely.
5. Preheat oven to 400ºF and line a baking sheet with parchment paper or a silicone mat.
6. Add sweet potato cubes into a bowl with the spices and vegetable oil. Toss to coat.
7. Transfer on the prepared baking sheet and bake for 25 minutes or until fork tender.
8. Let cool completely.
Prepare the dressing by adding all its ingredients into a small jar. Mix and set aside.
1. Crumble up the cooled fonio into small grains using your hands. The texture once crumbled up should resemble couscous.  
2. Add into a large bowl along with cooled sweet potato cubes, dressing, brown lentils, cranberries, chopped parsley and apple cubes.
3. Toss to combine. Taste and adjust seasonings to your liking by adding more salt, pepper, lemon juice or chili powder, if desired.