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Fonio Tabouleh
Ingredients
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)
Instructions
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).