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Fonio Tabouleh - Print
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Fonio Tabouleh


  • 2 cups cooked fonio or quinoa
  • 1 bunch parsley leaves finely chopped
  • 1 bunch mint leaves finely chopped
  • 1 Kirby cucumber peeled and diced
  • 1 cup grape tomatoes halved
  • ½ diced mango optional
  • 1 cup microgreens or baby arugula
  • ½ cup small green olives pitted (optional)


  • Place the fonio in a large bowl and add the shredded lamb, parsley, mint, cucumber, tomatoes, mango and micro greens. Toss well and generously fold in the vinaigrette to taste. (You may have some left over.) Top with the olives (if using).