Kamut Veggie Bowl

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 cups kamut berries (khorasan wheat)
• 1/2 lb broccoli floret, cut into bite size pieces
• 1 cup edamame, shelled
• 1/2 cup mayonnaise
• 1/3 cup greek yogurt
• 1/4 cup parsley, chopped
• 2 tablespoons dill, chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon chives
• 2 teaspoons dijon mustard
• 1 teaspoon sugar
• 1 teaspoon garlic salt
• 6 ounces baby spinach
• 1/2 cup mixed sprouts (pea, adzuki, or lentil blend) (optional)

Recipe

• 1 combine kamut berries and 4 cups water in a bowl. soak overnight.
• 2 drain kamut and transfer toa large shallow pot. add 4 1/2 cups lightly salted water and bring to a boil over high heat. cover and reduce heat to medium. simmer 35 minutes.
• 3 add broccoli and edamame to pot with kamut. cover and cook 5 minutes. drain and rinse with cool water.
• 4 meanwhile, whisk together mayonnaise, yogurt, parsley, dill, lemon juice, olive oil, chives, mustard, sugar, and 1/2 tsp of garlic salt.
• 5 in a large bowl, combine spinach, kamut mixture, 3/4 cup of the dressing, and the sprouts if desired. gently toss. season with remaining 1/2 tsp garlic salt and toss again. refrigerate any leftover dressing for another use.