Thai-style grain salad with crunchy seeds
Try this flavorful Thai-style grain salad recipe with a satisfying crunch from crunchy seeds. A perfect balance of flavors and textures in every bite!
Ingredients:
- cups freekeh, semi-pearled farro, spelt, or wheat berries
- Kosher salt
- cup raw pumpkin seeds (pepitas)
- cup raw sunflower seeds
- teaspoon finely grated lime zest
- tablespoons (or more) fresh lime juice
- tablespoons vegetable oil
- teaspoons fish sauce (such as nam pla or nuoc nam)
- small red onion, finely chopped
- scallions, thinly sliced, plus more for serving
- cup fresh cilantro leaves with tender stems, plus more for garnish
- cup fresh mint leaves, plus more for garnish
- Freshly ground black pepper
Instructions:
- Boil freekeh in a large pot of salted water until it becomes tender, which should take around 45 to 50 minutes. Once done, drain the freekeh and try to remove as much water as possible by shaking it. Then, spread it out on a baking sheet with edges and allow it to cool down.
- While the freekeh is cooking, heat a small skillet over medium heat and toast the pumpkin and sunflower seeds without any oil, stirring frequently. The pumpkin seeds should start popping, and the sunflower seeds should turn golden brown, which will take about 5 to 8 minutes. Once done, transfer the seeds to a plate and leave them aside.
- In a large bowl, mix together lime zest, lime juice, oil, and fish sauce using a whisk. Then, add the cooked freekeh, onion, 4 chopped scallions, 1 cup of cilantro, and 1 cup of mint. Mix everything well to combine all the ingredients. Season with salt, pepper, and add more lime juice if needed.
- Before serving, garnish the salad with more chopped scallions, cilantro, and mint.
- Prepare the salad in advance if needed. It can be made a day ahead. Just cover it and keep it chilled.
Summary:
- Calories: 1691 kcal
- Fat: 78 g
- Protein: 55 g
- Carbs: 222 g
- Potassium: 2472 mg
- Magnesium: 828 mg