Directions

1. To make the vinaigrette, whisk together red wine vinegar, lemon juice, sunflower oil, olive oil, flax oil and minced garlic. Set aside.
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.
3. To serve, sprinkle the reserved dried cranberries and sunflower seeds on top. Garnish with a few sprigs of chives or parsley.

Per Serving (1/2 cup) 209 calories, 12g fat, 1g sat fat, 22 carbohydrates, 6g protein, 148mg sodium, 4g fiber

*NOTE: One cup dried 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.