Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories155.5 kcal (8%)
Total Fat6.6 g (9%)
Carbs22.2 g (9%)
Sugars6.4 g (7%)
Protein4.2 g (8%)
Sodium54.7 mg (3%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
3 cupskamut
cooked
1 tablespoonred wine vinegar
1 tablespoonlemon juice
2 tablespoonsunflower oil
2 tablespoonsolive oil
2 tablespoonsflax oil
½ teaspoongarlic
minced
2 ¼ cupscarrots
grated
2 ½ cupsonions
chopped
1red bell pepper
chopped
1green bell pepper
chopped
2 tablespoonsparsley
chopped
2 tablespoonschives
chopped
¼ cupfrozen peas
½ cupdried cranberries
½ cupsunflower seeds
salt
pepper
freshly ground, to taste
1 cupdried kamut
will yield three cups cooked, Combine kamut and three cups water in a pot and bring to a boil Reduce heat to low, cover and simmer for about an hour, until grains are tender
Instructions
Step 1
1. To make the vinaigrette, whisk together red wine vinegar, lemon juice, sunflower oil, olive oil, flax oil and minced garlic. Set aside.
Step 2
2. In a separate large mixing bowl, mix together kamut, carrots, onions, peppers, parsley, chives, peas, ¾ cup dried cranberries and ½ cup sunflower seeds. Fold in the vinaigrette and thoroughly combine. Season with salt and freshly ground pepper to taste. Set in refrigerator for at least one-half hour before serving to marry the flavors.
Step 3
3. To serve, sprinkle the reserved dried cranberries and sunflower seeds on top. Garnish with a few sprigs of chives or parsley.
Notes
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