1 cup Kamut® (Khorasan wheat)
1/2 small red onion
3 tablespoons sherry vinegar
2 cups water
1 bunch Tuscan kale
1 pint halved cherry tomatoes
1 red bell pepper, cut into strips
6 tablespoons extra-virgin olive oil
Salt and pepper
- Cook the Kamut® according to the directions.
- Thinly slice the red onion and toss with vinegar; set aside. Thinly slice the kale leaves and add to a large bowl along with cooked Kamut®, red onion mixture, tomatoes, and bell pepper. Toss with olive oil and season with salt and pepper.