Real Food, Real Fast: Veggie Fonio

1 ½ c Fonio, prepared as per instructions (I like to sub vegetable broth for water)

1 onion, chopped

2 cloves garlic, chopped (option to use powder)

2 c of chopped veggies – use your odds and ends (carrots, zucchini, kale, spinach, mushrooms)

Sauté onion in olive oil until translucent. Add in chopped garlic and sauté another minute or two. Add in chopped veggies and sauté until soft. Season with 1 tsp salt, pepper, 1 tsp smoked paprika.

Combine with cooked fonio and salt to taste. 

For more Asian flavors, use soy sauce for the salt and spice it up with some garlic-chili paste.

Serve as a side or a main dish with a protein of your choice (like stir-fried tofu or chicken). It makes great left overs and can be used for the base of a bowl for lunch the next day.