Grains and greens are a super satisfying combination because of their high combined fiber content. If you enjoy ancient grains like quinoa and farro, you’ll love kamut too. Kamut is a type of wheat originating from Egypt. It’s not the kind of wheat from which typical bread flour is made, but certainly has the versatility of wheat and other grains. It’s flavorful, nutty taste and somewhat chewy texture make kamut a nutritious addition to a salad or substitute for rice.
Tricolor Kamut SaladPrint recipe
- 4 Servings
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Calories: 219
- 1 cup kamut, uncooked
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 1 red bell pepper, diced
- 2 cups baby spinach, raw
- 2 pieces sun-dried tomato, minced
- 2 tsp extra virgin olive oil
- 1/2 tsp garlic powder
- 1/2 lemon, juice of
- ground black pepper
Place kamut with 3 cups of water in a rice cooker or on the stovetop and cook for about 45 minutes or until done. Remove from heat, spoon into large bowl and put to the side.
In a medium pan, heat olive oil. Sauté zucchini, yellow squash and bell pepper until softened, about 5-7 minutes. Season with garlic powder and a dash of salt and pepper.
Add cooked veggies to the bowl of cooked kamut. Stir in raw spinach and sun-dried tomato. Squeeze lemon juice over salad, add a dash of salt and pepper to salad and stir again to combine well.
Make Ahead Tip
Kamut can be cooked 1-2 days in advance.