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KAMUT Khorasan and Amaranth Asparagus Salad

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Recipe courtesy of KAMUT® kamut and amaranth asparagus salad


1 Bundle Asparagus
2 Tablespoons Olive Oil
2 Garlic Cloves
4 Cups Cooked KAMUT® Khorasan
3 Cups Grapes, Split
2 Tablespoons Chopped Parsley
2 Roasted Red Bell Peppers, Chopped
1/2 Cup Toasted Almonds
1 Cup Popped Amaranth


1/2 Cup Olive Oil
1/4 Cup Flax Oil
1/2 Cup Balsamic Vinegar
1/4 cup Honey
1 Teaspoon Salt


Cut asparagus into 1 inch pieces discarding the last two inches.  Sauté in crushed garlic cloves and olive oil.  Place in large bowl with cooked chilled KAMUT Khorasan, grapes, parsley, peppers, and almonds.  Toss with dressing to taste and toss with popped Amaranth and serve chilled.

To cook the KAMUT Khorasan: Bring 5 cups water and 2 cups Kamut to boil in sauce pan.  Simmer 45 min or until tender.  Drain any remaining liquid and cool.

To pop Amaranth: Heat a deep sauce pan on high. Add a pinch to test heat. If it pops the pan is ready. Add no more than 2 tablespoon of the whole grain to the hot pan. Shake the pan and pop the grain. This happen quickly. Empty and start again. 1/4th cup grain will yield 1 cup of popped.