Kamut Salad

This salad is both delicious and inexpensive! This homemade version of a store-bought favorite gives you all the flavor you crave without breaking your budget!

For the Salad:

  • 1 c. kamut, sorted, rinsed and soaked for at least 1 hour
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 a small red onion, diced
  • 2 small carrots, julienned
  • 2 Tbsp. minced flat leaf parsley
  • 2 Tbsp. minced fresh chives
  • 1/4 c. toasted sunflower seeds
  • 1/2 c green peas
  • 1/2 c. dried cranberries

For the Dressing:

  • Juice of 1-2 fresh lemons, about 3-4 Tbsp.
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. flax seed oil (or more olive oil)
  • 3/4 tsp. sea salt
  • 1/4 tsp. black pepper

After the kamut has been soaked for at least an hour, rinse it off and place it in a sauce pan covered with about 3 inches of water. Bring it to a boil, reduce to a simmer and simmer, covered, for an hour. Make sure to stir it occasionally and add more water if it starts to evaporate too much. As the kamut cooks, chop all of the vegetables and herbs and place them in a large bowl with the sunflower seeds and dried cranberries. Whisk together the dressing in a small bowl and set aside. Once the kamut is done cooking, drain it and rinse with cold water. Add the kamut and dressing into the large bowl with the vegetables and toss to combine.

Get Involved

Subscribe to our weekly update:


Donate

Volunteer

Veg Resources

Upcoming Events

Saturday, October 20, 2018

October Dine-Out: Eureka Compass Vegan Food

Tuesday, October 23, 2018

Leaflet at Normandale Community College

Wednesday, October 24, 2018

Pay-Per-View Video Outreach

Wednesday, October 24, 2018

October Potluck: Fall In Love With Fall

Wednesday, October 31, 2018

Halloween Vegan Bake Sale