Crispy Grain Salad with Peas and Mint

crispy grain salad peas mint
Photo: Louise Hagger
Prep Time:
20 mins
Total Time:
1 hrs 30 mins
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.


  • 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

  • cup thinly sliced fresh mint leaves

  • 2 scallions, trimmed and thinly sliced


  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.


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

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