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Healthy Recipes using Kamut Khorasan Wheat

Kamut Salad with Roasted Vegetables

A vibrant salad featuring nutty Kamut paired with roasted seasonal vegetables and a zesty lemon dressing.

Ingredients
  • 1 cup cooked Kamut
  • 1 cup mixed roasted vegetables (bell peppers, zucchini, carrots)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Fresh parsley for garnish
Instructions
  1. Preheat the oven to 400°F (200°C) and roast the chopped vegetables with olive oil, salt, and pepper for 20 minutes.
  2. In a large bowl, combine the cooked Kamut and roasted vegetables.
  3. Drizzle with lemon juice, toss gently, and garnish with fresh parsley before serving.

Kamut Khorasan Wheat Porridge

A hearty breakfast porridge made with Kamut, almond milk, and topped with fresh fruits and nuts for a nutritious start to your day.

Ingredients
  • 1 cup cooked Kamut
  • 2 cups almond milk
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon cinnamon
  • 1/4 cup mixed berries
  • 2 tablespoons chopped nuts
Instructions
  1. In a saucepan, combine the cooked Kamut, almond milk, honey, and cinnamon over medium heat.
  2. Stir until heated through and creamy, about 5 minutes.
  3. Serve topped with mixed berries and chopped nuts.

Kamut and Chickpea Stew

A hearty and nutritious stew combining Kamut and chickpeas with a medley of spices and vegetables for a comforting meal.

Ingredients
  • 1 cup cooked Kamut
  • 1 can chickpeas, drained
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can diced tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh cilantro for garnish
Instructions
  1. In a large pot, sauté the onion and garlic until translucent.
  2. Add the chickpeas, diced tomatoes, cumin, paprika, salt, and pepper; simmer for 15 minutes.
  3. Stir in the cooked Kamut and heat through, then garnish with fresh cilantro before serving.

Kamut Veggie Burgers

Delicious and filling veggie burgers made with Kamut, black beans, and spices, perfect for a healthy barbecue.

Ingredients
  • 1 cup cooked Kamut
  • 1 can black beans, drained
  • 1/2 cup breadcrumbs
  • 1/4 cup diced onion
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Olive oil for frying
Instructions
  1. In a bowl, mash the black beans and mix with cooked Kamut, breadcrumbs, onion, garlic powder, salt, and pepper.
  2. Form the mixture into patties and refrigerate for 30 minutes.
  3. Heat olive oil in a skillet and cook the patties for 5-7 minutes on each side until golden brown.

Kamut Stir-Fry with Tofu

A quick and healthy stir-fry featuring Kamut, tofu, and colorful vegetables tossed in a savory sauce.

Ingredients
  • 1 cup cooked Kamut
  • 1 block firm tofu, cubed
  • 2 cups mixed vegetables (broccoli, bell peppers, carrots)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, grated
Instructions
  1. Heat sesame oil in a wok over medium-high heat and sauté the tofu until golden brown.
  2. Add mixed vegetables and ginger, stir-frying for 5 minutes.
  3. Stir in the cooked Kamut and soy sauce, cooking for an additional 2 minutes before serving.

Kamut and Spinach Stuffed Peppers

Colorful bell peppers stuffed with a flavorful mixture of Kamut, spinach, and spices, baked to perfection.

Ingredients
  • 4 bell peppers, halved
  • 1 cup cooked Kamut
  • 2 cups fresh spinach
  • 1/2 cup feta cheese
  • 1 teaspoon oregano
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 375°F (190°C) and prepare the bell peppers in a baking dish.
  2. In a bowl, mix cooked Kamut, spinach, feta, oregano, salt, and pepper.
  3. Stuff the pepper halves with the mixture and bake for 25-30 minutes until the peppers are tender.

Kamut Tabouli

A refreshing twist on traditional tabouli, using Kamut for a nutty flavor combined with parsley, mint, and lemon.

Ingredients
  • 1 cup cooked Kamut
  • 1 cup fresh parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 1/2 cup diced tomatoes
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine cooked Kamut, parsley, mint, and diced tomatoes.
  2. In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the salad, toss well, and serve chilled.

Kamut Pancakes with Blueberries

Fluffy pancakes made with Kamut flour and fresh blueberries, perfect for a wholesome breakfast treat.

Ingredients
  • 1 cup Kamut flour
  • 1 tablespoon baking powder
  • 1 tablespoon honey
  • 1 cup almond milk
  • 1/2 cup fresh blueberries
  • Olive oil for cooking
Instructions
  1. In a bowl, mix Kamut flour, baking powder, honey, and almond milk until smooth.
  2. Gently fold in the blueberries.
  3. Heat olive oil in a skillet and pour batter to form pancakes, cooking until bubbles form, then flip and cook until golden brown.

Kamut and Lentil Salad

A protein-packed salad featuring Kamut and lentils, tossed with fresh vegetables and a tangy vinaigrette.

Ingredients
  • 1 cup cooked Kamut
  • 1 cup cooked lentils
  • 1/2 cup diced cucumber
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine cooked Kamut, lentils, cucumber, and cherry tomatoes.
  2. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
  3. Drizzle the dressing over the salad, toss gently, and serve.