Mom's Kamut Salad Recipe

This Kamut Salad Recipe makes a great healthful salad that is actually VERY tasty. Yes, healthy and tastes good!

(My mom is a very health conscious person and just threw this together).

This Kamut Salad Recipe could make a meal in itself.

2-3 celery stems diced	2 tart apples diced
1/2c dried cranberries	1 firm avocado peeled and diced
1c small red seedless grapes	1c cooked Quinoa
1c cooked kamut	1c cooked wild rice
1tbs lemon juice	1 ½ c tiny broccoli flowerettes
1/2c Miracle Whip (not mayo)	½ tsp curry (optional)
lemon zest (optional)

The kamut should be on to cook first. Kamut needs to cook about 2 hours at least, until the grains split and you can see the soft inner part.

Rinse the Quinoa well before cooking. In a pan of water cook it until small circles appear around the grain, pour into a strainer and rinse with cold water. Set aside.

The wild rice should be cooked until the grain splits also or they are too chewy (don’t cook until mushy).

Dice the apples and avocado and coat them in the lemon juice to preserve their appearance and color.

Add the cooked and cooled grains, celery and cranberries.

Prepare the dressing and toss in before serving.

If you are not a fan of curry try mixing a few grains in an 1/2 tsp. of miracle whip to try, curry can add a lovely flavor if used sparingly and cannot even be detected. The grains also can be varied using, brown rice, millet (sparingly), pot barley, etc…