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Recipe: Mango Fonio Salad

By
Kara Rota
1-minute read

Bursting with fresh herbs, lemon, and mango, and super easy to throw together, this healthy grain salad would make a great addition to picnics or potlucks as a side for grilled fish or meat or as a vegetarian main. Think of this salad as a template to which you can add any number of your seasonal produce favorites.

Serves 4

 

Juice of 2 lemons

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 cup olive oil

2 cups cooked fonio or quinoa

1 bunch parsley, leaves finely chopped

1 bunch mint, leaves finely chopped

1 ripe mango, peeled, pitted, and diced

½ red onion, finely chopped

1 cup red and yellow grape tomatoes, halved

1 small cucumber, seeded and diced

½ cup Spiced Cashews (optional)

››   In a small bowl, combine the lemon juice with the salt and pepper. Slowly pour in the oil, whisking to emulsify.

››   Place the fonio in a large bowl and add the parsley, mint, mango, onion, tomatoes, and cucumber. Toss well and generously fold in the vinaigrette to taste. (You may have some left over.) Top with the spiced cashews (if using) and serve immediately.

Reprinted from Senegal: Modern Senegalese Recipes from the Source to the Bowl by Pierre Thiam with Jennifer Sit (Lake Isle Press, 2015).

Photo credit: Evan Sung

About the Author

Kara Rota

Kara Rota headed children’s programming at Chicago’s Green City Market and studied food politics at Sarah Lawrence College. Kara has been a featured speaker at numerous venues including Food Book Fair, the Roger Smith Food Conference, and the Brooklyn Food Conference. She has written about food for Irish America Magazine, West Side Rag, Recipe Relay, and Food + Tech Connect, and is the former Director of Editorial & Partnerships at Cookstr.com.