Fall Fonio Salad
Servings: 4 people
Ingredients
- 1 cup of water
- 3 sorghum stalks
- 1/4 tsp of baking soda
- 1 tsp of better-than-bouillon paste
- 1/2 cup of fonio
- 1.5 cups of Brussels sprouts
- 1 small squash finely chopped/ 1.5 cups of squash
- 1 cup of cherry tomatoes
- 1 jalapeno deseeded optional
- 2 tbsp of dried cranberries
- 2 tbsp of pumpkin seeds
- 3 heaping tbsp of vegan yogurt
- 2 tsp of vinegar of choice apple cider or red wine vinegar work well here
- 1/2 tsp sriracha optional
- 1/2 tsp of maple syrup or any sweetener of choice
- Salt and pepper to taste
Instructions
- In a pot at medium heat, boil the water and sorghum stalks together with the better-than-bouillon paste
- As the water is coming to a boil, add in the baking soda and let the water come to a proper boil for about 2-3 minutes
- Once the water has boiled, mix in the fonio and cover the pot. Reduce the heat to low and cook for five minutes
- After the five minutes have passed, turn the stove off but leave the fonio covered and set aside.
- Prep your vegetables: chop your squash, cut your brussels sprouts in half and poke holes into your cherry tomatoes
- For your air fryer, set the temperature to 375°F. Spray with some oil and cook the squash for 10 minutes, then add in your Brussels sprouts and cook for another five minutes, then lastly, add in your tomatoes and jalapeno. Everything should be cooked in 20 minutes
- Assemble your salad: add the fonio, roasted veggies, dried cranberries, pumpkin seeds, salt and pepper to taste.
- Mix your dressing with vegan yogurt, vinegar, sriracha, maple syrup, salt and pepper to taste. Adjust components for your own taste
- Add in your dressing and mix everything well.
- Serve with your choice of protein.