4 Serves
67 Mins
Rinse the Kamut thoroughly and place it in a large pot with water. Bring to a boil, then reduce heat and simmer until tender, approximately 45 minutes. Drain and let cool.
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
19 µg / 400 µgCalcium
39 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
33 mg / 1,250 mgPotassium
249 mg / 4,700 mgSodium
365 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
While the grain cooks, wash the cucumber, onion, and tomato. Using a chef's knife and cutting board, chop the vegetables into uniform, bite-sized pieces.
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Combine the cooked Kamut and chopped vegetables in a large mixing bowl. Drizzle with the prepared dressing and toss gently until evenly coated.
5
g25
g2
g
