Ingredients 

1/2 cup fonio, dry

24 oz frozen broccoli florets (about 4 cups fresh)

3 tablespoons olive oil, divided 

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons red wine vinegar

1/2 teaspoon honey

1/2 teaspoon dijon mustard

1/2 teaspoon dried oregano

1/2 tsp garlic powder

1/4 cup dried cranberries

1/3 cup feta, crumbled

Salt + pepper, to taste

Instructions 

1. Preheat oven to 400'F. 
2. Toss broccoli florets with 1 tablespoon oil, salt, and pepper in a large bowl. Spread florets into an even layer onto an unlined baking sheet*. Bake 25-30** minutes, or until browned, crisp, and tender.
3. Cook fonio*** according to package instructions, omitting any cooking oil.
4. Whisk 2 tablespoons olive oil, vinegar, honey, mustard, oregano, and garlic powder in a small bowl.
5. In a large bowl combine roasted broccoli, cooked fonio, olive oil mixture, cranberries, and feta. Serve warm or cold. Enjoy!

Notes:

*You can use a lined baking sheet for easier clean up, but the broccoli may not get as crispy.

**If starting with fresh broccoli, your baking time is likely going to be 35-40 minutes, dependent on the size of the florets.

***Fonio is a grain resembling couscous. Almost any cooked grain would work well in this recipe.

This recipe is modeled after one found at walderwellness.com. Find the original recipe here.