Crispy Grain Salad with Peas and Mint

Name: Crispy Grain Salad with Peas and Mint
Prep time: 20 min
Total time: 1 h 30 min
Yield: Serves 4 to 6
Ingredients: 2 cups Cooked Quinoa; 2 cups Cooked Millet; 4 cups safflower oil; Kosher salt; 1 cup fresh or frozen peas; 1 tablespoon white-wine vinegar; 2 tablespoons fresh lemon juice; 1/2 teaspoon honey; 3 tablespoons extra-virgin olive oil; Pinch of red-pepper flakes; 4 cups tender greens, such as pea shoots, baby kale, baby spinach, or a combination; 1/3 cup thinly sliced fresh mint leaves; 2 scallions, trimmed and thinly sliced

Recipe photo courtesy of Louise Hagger

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

Source: Martha Stewart Living, April 2018

1 hour 30 mins 20 mins Serves 4 to 6

Total Time Prep Yield

Ingredients

Directions

1.
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.)
2.
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.
3.
In a small bowl, whisk together vinegar, lemon juice, and honey. Slowly drizzle in olive oil. Season with salt and red-pepper flakes.
4.
In a large serving bowl, combine tender greens, fried grains, peas, mint, and scallions. Drizzle with vinaigrette. Season with salt and serve immediately.