Gluten-Free Fonio Salad with Avocado and Citrus Vinaigrette

Ingredients

• 1 cup Fonio
• 2 cups Water
• 2 Avocado
• 1 cup Cherry Tomatoes
• 0.5 Cucumber
• 0.25 cup Orange Juice
• 2 tablespoons Lime Juice
• 3 tablespoons Olive Oil
• 0.25 teaspoon Salt
• 0.25 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 1 cup of fonio thoroughly under cold running water using a fine-mesh sieve. Set aside.
2. 2In a medium saucepan, bring the 2 cups of water to a rolling boil over high heat. Add the rinsed 1 cup of fonio, stir once, then reduce the heat to low. Cover the saucepan and let it simmer for 5 minutes, or until all the water has been absorbed and the fonio is tender to the touch. Remove from heat and let it sit, covered, for 2 minutes. Fluff the cooked fonio gently with a fork.
3. 3While the fonio is cooking, dice the 2 avocados, the 1 cup of cherry tomatoes, and the 0.5 cucumber into bite-sized pieces, approximately 1.27 cm cubes.
4. 4In a small bowl, whisk together the 0.25 cup of orange juice, 2 tablespoons of lime juice, 3 tablespoons of olive oil, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined to create the citrus vinaigrette.
5. 5Add the diced 2 avocados, 1 cup of cherry tomatoes, and 0.5 cucumber to the bowl with the fluffed 1 cup of fonio.
6. 6Pour the prepared citrus vinaigrette over the fonio and vegetable mixture in the large bowl. Toss everything together gently to coat evenly.
7. 7Serve the fonio salad immediately.

Substitutions

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