Kamut Salad

What you need:

1 can Hearts of Palm (drained, cut into 1 in chunks)
10 Kalamata olives (rough chopped)
1 cup edamame (frozen, shelled)
1 cup green peas (frozen)
1/3 yellow onion (finely chopped)
1 tablespoons vegan dijon mustard
1 1/2 teaspoon capers
1 teaspoon ea sea salt and fresh ground black pepper
1/4 cup nutritional yeast
2 tablespoons extra-virgin olive oil
1/4 teaspoon garlic powder
1 tablespoons each dried basil, oregano, parsley
1 cup kamut® grain
1/2 teaspoon ea sea salt, fresh ground black pepper, olive oil

What you do:

In a rice cooker, add last 2 ingredients along with 2 1/4 cup water. Cook according to manufacture directions.
While kamut is cooking, chop and/or measure all other ingredients into large glass bowl. When kamut is done, add grain to bowl and mix well. Refrigerate overnight. Serve cold or at room temperature.

Preparation Time:

Cooking Time:

Servings:

4-6

Recipe Category:

Miscellaneous Salads