In the season of potlucks and cookouts, you can never have too many versatile side recipes in your back pocket. Right now we’re loving this colorful grain salad from the JBF Award–nominated Senegal: Modern Senegalese Recipes from the Source to the Bowl, whose author, Pierre Thiam, will speak about the cookbook at our next installment of Beard on Books. Thiam’s salad calls for fonio, a gluten-free, west African variety of millet, but you can substitute quinoa if that’s what you have on hand. Then pile on some grape tomatoes, red onion, mango, and cucumber—though you have Thiam’s blessing to improvise here, too.
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