Veggie Bowl

Combine Kamut berries and 4 cups water in a bowl. Soak overnight.

Drain Kamut and transfer to a large shallow pot. Add 4 1/2 cups lightly salted water and bring to a boil over high heat. Cover and reduce heat to medium. Simmer 35 minutes.

Add broccoli and edamame to pot with Kamut. Cover and cook 5 minutes. Drain and rinse with cool water.

Meanwhile, whisk together mayonnaise, yogurt, parsley, dill, lemon juice, olive oil, chives, mustard, sugar and 1/2 tsp of the garlic salt.

In a large bowl, combine spinach, Kamut mixture, 3/4 cup of the dressing and the sprouts, if desired. Gently toss. Season with remaining 1/2 tsp garlic salt and toss again. Refrigerate any leftover dressing for another use.