Kamut, Beet and Orange Salad with Dijon Dressing

• 1 cup kamut, rinsed and drained
• 4 cups water
• 3 medium oranges, peeled and segmented
• 2 cups shredded raw beets
• 1 cup chopped green onions
• Salt to taste
• 2 Tbs. red wine vinegar
• 1 Tbs. Dijon mustard
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste

1. In medium saucepan, combine kamut and water and bring to a boil.
2. Reduce heat to low, cover and cook until grains are chewy but not hard in center, about 2 hours.
3. Remove from heat, drain if necessary and transfer to medium bowl to cool.
4. Meanwhile, make dressing.
5. In small bowl, whisk together all dressing ingredients until blended.
6. In large bowl, gently toss kamut, oranges, beets, green onions and salt.
7. Whisk dressing and pour over salad; toss to coat.
8. Allow to stand at room temperature 20 minutes for flavors to develop.

kamut, water, oranges, beets, green onions, salt, red wine vinegar, mustard, olive oil, salt

Taken from www.vegetariantimes.com/recipe/kamut-beet-and-orange-salad-with-dijon-dressing/ (may not work)