Description
Cooked fonio is mixed with roasted carrots and radishes, butter beans, toasted cashews, and fresh herbs from the garden. This vegan and gluten free salad is delicious, filling, and simple to bring together!
Ingredients
Units
Scale
- 3 carrots
- 1 large bunch of radishes
- 2 tablespoons olive oil, divided
- sea salt, to taste
- 1/2 cup uncooked fonio
- 1 cup water
- 1 can (15 ounces) cooked butter beans
- 1/2 cup chopped toasted cashews
- 1 lemon
- 1/4 cup chopped fresh herbs such as basil, dill, chives, and parsley
Instructions
- Pre-heat your oven to 400 degrees.
- While the oven pre-heats, peel and chop your carrots into bite-sized pieces. Chop your radishes into similar sized pieces by either halving or quartering them. Add your chopped veggies to a baking sheet and drizzle them with a tablespoon of the olive oil and season with a pinch of sea salt. Mix with your hands to coat the veggies in the oil, then spread them out in an even layer. Roast the carrots and radishes in your pre-heated oven for 25-30 minutes or until they’re tender and just beginning to caramelize around the edges.
- While the veggies roast, add the uncooked fonio, water, and remaining tablespoon of olive oil to a small pot. Set the pot over medium heat. Bring it to a simmer, then stir for 30-60 seconds or until most of the water looks like it’s been absorbed by the fonio. Remove the pot from the heat and cover it to allow the fonio to steam. Let the fonio sit, covered, for at least 5 minutes.
- Add the cooked fonio to a large bowl along with the roasted veggies. Drain and rinse the butter beans, then add them to the bowl along with the toasted cashews and chopped fresh herbs (I used lemon basil and garlic chives). Squeeze over the juice of half of a lemon and toss to combine. Season with salt then enjoy!
Notes
- If you don’t have fonio, you can use 1 1/2 – 2 cups of cooked quinoa or millet in its place.
- Use any combination of fresh herbs you like! I used lemon basil and garlic chives from my garden.
- This salad can be enjoyed warm, at room temp, or chilled.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: main