Thai-Style Grain Salad with Crunchy Seeds

I am absolutely delighted with this salad!  It is layered with flavor, relatively easy to throw together, and full of nutritious ingredients.  We have Bon Appetite magazine to thank for this one.

Ingredients serves 4IMG_0693

  • 1 1/2 cups grains, freekeh is suggested but I used (and recommend) spelt, other substitutes include farro or wheat berries, cooked according to packaging (the cooking of these grains can take awhile, so plan ahead), cooled to room temperature
  • 1/3 cup raw pumpkin seeds (pepitas), toasted
  • 1/3 cup raw sunflower seeds, toasted [Note: I didn’t have any sunflower seeds on hand, so I just doubled the pumpkin seeds and loved the result, plus pumpkin seeds are a good source of zinc.]
  • 1 tsp lime zest (roughly one lime)
  • 3 Tbsp lime juice (roughly two limes)
  • 2 Tbsp vegetable oil
  • 2 tsp fish sauce (it’s smelly, but tasty)
  • 1/2 small red onion, finely chopped
  • 4 scallions, thinly sliced
  • 1 cup fresh cilantro leaves
  • 1 cup fresh mint leaves
  • salt and pepper to taste


  1. Cook grains and set aside to cool.
  2. Toast seeds in a small, dry skillet over medium heat for about 5 minutes.
  3. Whisk together in a large bowl the lime zest, lime juice, oil, and fish sauce.
  4. Add everything else to the bowl and mix.  Season generously with salt and pepper.