Fonio and Broccoli Salad

1. Combine the fonio and oil in a nonreactive saucepan. Whisk in cold water and salt. Bring to a boil, stirring constantly.

2. Remove from heat, cover and allow to stand for 5 minutes. Fluff with a fork and allow to cool.

3. Place the beets on a parchment-lined sheet pan. Roast in a 350°F oven for 30-40 minutes or until just cooked through. Cook time will depend on the size of the beets.

4. Allow the beets to cool. Peel and remove the skin. Dice into ¼” pieces.

5. Place the trimmed beets in a stainless steel mixing bowl. Season to taste with salt and pepper. Toss together. Place in a covered storage container and refrigerate until needed.

To prepare à la carte:

1. Place 1 Tbsp. of olive oil on a heated, nonstick sauté pan. When the oil begins to smoke, add 2 oz. of broccoli and sauté until tender but still firm to the bite.

2. Add 1½ oz. of grape tomatoes and 1 oz. of yellow peppers. Sauté about 15 seconds or just until lightly charred.

3. Season to taste with salt and pepper. Remove from pan and allow to cool slightly.

4. Place 6 oz. of fonio, 4 oz. of diced chicken, 1 Tbsp. each of olive oil and lemon juice, 1 tsp. each of parsley and chives in a stainless steel mixing bowl. Mix together using a rubber spatula. Season to taste with salt and pepper.

5. Add the sautéed vegetable mixture, 1½ oz. of warmed beets and ¾ oz. of arugula to the fonio mixture. Mix together using a rubber spatula. Place the salad on a chilled serving plate.

STATS PER SERVING Calories: 660; Fat: 33 g.; Saturated Fat: 4.5 g.; Trans Fat: 0 g.; Sodium: 190 mg.; Carbohydrates: 54 g.; Protein: 40 g.