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Flash-frying steamed quinoa and millet accentuates the nutty flavor of both grains and adds a satisfying crunch to this spring salad.

Martha Stewart Living, April 2018


Credit: Louise Hagger

Recipe Summary test

20 mins
1 hr 30 mins
Serves 4 to 6


Ingredient Checklist


Instructions Checklist
  • Spread grains on a paper towel-lined baking sheet; let stand 1 hour. Heat safflower oil in a large pot until a thermometer reaches 350 degrees. Add grains, a cup at a time. Cook until golden and crisp, about 2 minutes. Remove with a fine sieve; transfer to another paper towel-lined sheet. Season with salt. (Return oil to 350 degrees before frying subsequent batches.)

  • Prepare an ice-water bath. Cook peas in a pot of salted boiling water until just tender and bright green, about 2 minutes. Transfer to ice-water bath; drain.

  • In a small bowl, whisk together vinegar, lemon juice, and honey. Slowly drizzle in olive oil. Season with salt and red-pepper flakes.

  • In a large serving bowl, combine tender greens, fried grains, peas, mint, and scallions. Drizzle with vinaigrette. Season with salt and serve immediately.


You can also skip flash-frying and simply use steamed grains for this salad; start with step 2.