Kamut Berry Salad
Makes 4-6 servings
Kamut is a wonderfully chewy grain and oh-so-satisfying. Feel free to swap the Kamut for spelt, Einkorn wheat berries, or wild rice (for a gluten-free option). Add 1-2 cups of chickpeas or lentils to make this a full-meal dish. Top with diced avocado and toasted pumpkin or sunflower seeds, if desired.
arlic.
Ingredients:
3 cups cooked Kamut berries
3 cups water
1 large tomato, chopped
1½ cups cucumber, chopped
1 small red onion, chopped
1 cup parsley, diced (tightly packed)
½ cup chopped mint
2 tablespoons runny tahini or olive oil
1/4 cup fresh lemon juice
2 tablespoons tamari
2 cloves garlic, minced
Fresh ground pepper, to taste
Instructions:
- In a large bowl, gently mix Kamut berries, tomatoes, cucumbers, red onions, parsley, and mint.
- In a jar, whisk together tahini or olive oil, lemon juice, tamari, and garlic.
Pour over salad and toss gently. Store in the refrigerator.
