Food & Cooking Recipes Salad Recipes Crispy Grain Salad with Peas and Mint Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 16, 2018 Print Rate It Share Share Tweet Pin Email Photo: Louise Hagger Prep Time: 20 mins Total Time: 1 hrs 30 mins Yield: 4 to 6 Serves Flash-frying steamed quinoa and millet accentuates the nutty flavor of both grains and adds a satisfying crunch to this spring salad. 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 ½ 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 ⅓ cup thinly sliced fresh mint leaves 2 scallions, trimmed and thinly sliced Directions 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. Variations You can also skip flash-frying and simply use steamed grains for this salad; start with step 2. Rate it Print