Kamut Veggie Bowl

Submitted by Bugeah

"Found this in Family Circle magazine"

 

• Ready In: 55mins
• Ingredients: 15
• Serves: 4

ingredients

• 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)

directions

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.