Kamut Salad – a version of Tabbouleh

I used my Quinoa Salad recipe as a base for this experiment with a new ancient grain: kamut. I recently learned that Kamut is actually a trademarked name of khorasan wheat. Quoting from wikipedia:

The grain itself is very high in its protein content. It also contains a high mineral concentration especially in selenium, zinc, and magnesium. This grain variety is considered a high energy wheat, and provides the body with more energy in the form of complex carbohydrates. Because of its low oxidation levels it loses little nutritional content when being ground and processed. Even though this wheat variety contains gluten, it has been found to be more easily digestible by people who may have slight allergic tendencies.


  • 1 1/4 cup uncooked kamut, soaked overnight and then cooked with 1 3/4 cups water for 1 – 1 1/2 hours or until kamut is tender and chewy, and most or all water is absorbed
  • 1 cucumber, peeled and quartered lengthwise, then chopped in 1/4” slices
  • 2 tomatoes, chopped
  • 1 celery stalk, quartered (or halved) lengthwise, then chopped in 1/4” slices
  • 1/4+ cup cilantro, chopped (can also use flat leaf parsley, or a combination of the two)
  • OPTIONAL: 1/4 cup fresh mint, chopped
  • 1/4 cup chopped green onion (green parts only) or chives or red onion
  • 1 clove garlic, minced
  • 5 Tbsp fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 1/2 Tbsp red wine vinegar
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp black pepper
  • dash of cayenne
  • 1/2 tsp salt (or to taste)

Chill kamut thoroughly, draining if there is any excess water. In a large bowl, combine cooled quinoa, veggies and herbs. In a glass measuring cup, combine garlic, lemon juice, olive oil, vinegar and spices. Whisk well. Add dressing to other ingredients and stir until well combined. Chill until serving.

***CHEF’S NOTE*** If you are making this for kids, I often pull out some of the salad before adding the dressing for my daughter. She prefers the salad “naked.”


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