At one time, quinoa was unknown or recognized. Kamut is an up and coming ancient berry that is full of protein and nutrients. It has a nutty flavor and will keep you full for hours.
1/2 vanilla bean
1 large carrot, halved
1 celery stalk, halved
6 tablespoons olive oil
2 cups dried kamut berries
1 small red onion, sliced
Zest and juice from 1 navel orange
2 tablespoons fresh lemon juice
Freshly ground pepper
10 organic strawberries, quartered
2 cups baby spinach
Split the vanilla bean lengthwise and scrape the seeds into a small bowl. Using kitchen twine, tie the vanilla bean, carrot, and celery halves together. In a medium saucepan, heat 1 tablespoon of the olive oil. Add the kamut and cook over moderately high heat, stirring, until toasted, 1 minute. Add 6 cups of water and bring to a boil. Add the vegetable bundle. Cover partially and simmer over low heat, stirring occasionally, until the kamut is just tender, about 1 hour. Drain the kamut and discard the vegetables.
Finely grate the zest of 1 orange into the bowl with the vanilla seeds. Add the red onion, lemon juice, and orange juice. Let stand for about 10 minutes. Whisk in the remaining 5 tablespoons of oil.
Place kamut in a bowl. Add dressing and season with salt and pepper
Add the kamut to the orange sections in the large bowl. Stir in the dressing and season with salt and pepper. Fold in the strawberries and spinach and serve.