Preparation

1. Rinse kamut with cold water to remove any dirt and debris.
2. In a medium sized pan, combine kamut with 3 cups water/broth.
3. Bring kamut to a rolling boil.
4. Once boiling, lower the heat, cover and simmer for 45-60 minutes, or until kamut is slightly chewy and split.
5. At 45 minutes, check for doneness, add more water if the kamut looks dry and needs more time.
6. Once the kamut is cooked, remove from heat and let sit with the lid on for about 10 minutes.
7. Fluff with a fork and set aside to cool.
8. For the dressing, add all the ingredients to a bowl and whisk till smooth. Add more vinegar and salt and pepper to your taste.
9. Add cooled kamut, nuts, pepita seeds and dried cherries to your dressing bowl.
10. Add diced apple, green onion and cilantro.
11. Rinse, dry, tear and massage kale till the color changes to dark green. This step helps with digestion.
12. Add kale to the kamut salad and toss to fully coat everything.