Kamut salad
Delicious Kamut salad recipe featuring a divine mix of fresh veggies, herbs, and a zesty dressing. Perfect for a nutritious and flavorful meal option.
Ingredients:
- 1/2 vanilla bean
- 1 small carrot, halved lengthwise
- 1 small celery rib, halved
- 6 tablespoons olive oil
- 2 cups dried kamut berries
- 1 small onion, halved
- 2 blood oranges
- 1 medium shallot, minced
- 2 tablespoons fresh lemon juice
- Salt
- Freshly ground pepper
- 10 strawberries, quartered
- 2 packed cups baby spinach
Instructions:
- Cut the vanilla bean down the middle and scrape out the inside into a small bowl. Secure the vanilla bean, carrot, and celery halves together with kitchen twine. In a medium-sized saucepan, warm up 1 tablespoon of olive oil. Put in the kamut and sauté over medium-high heat, stirring, until it turns golden brown, which should take about 1 minute. Pour in 6 cups of water and bring to a boil. Add the bundle of vegetables and onion halves. Partially cover and let it simmer over low heat, stirring occasionally, until the kamut is cooked through but still slightly firm, approximately 1 hour. Drain the kamut and throw away the cooked vegetables.While that's cooking, finely grate the peel of 1 orange into the bowl with the vanilla seeds. Combine the shallot and lemon juice. Peel both oranges, making sure to remove the white pith as well. Cut between the membranes to release the orange sections into a large bowl. Squeeze out the juice from the membranes into the small bowl and let it sit for 10 minutes. Whisk in the remaining 5 tablespoons of oil.Mix the cooked kamut with the orange sections in the large bowl. Pour in the dressing and season with salt and pepper. Gently add the strawberries and spinach before serving.
Summary:
- Calories: 2258 kcal
- Fat: 90 g
- Protein: 61 g
- Carbs: 331 g
- Potassium: 2912 mg
- Magnesium: 580 mg