Yield: 6 cups (6, 1-cup servings)
Time: 20 minutes active time plus 90 minutes boiling time
2/3 cup kamut
1 (15 oz.) can black beans, drained
1 cup small diced red onion
¾ cup small diced roasted red pepper
½ cup chopped cilantro
3 cups roughly chopped young leaf or baby spinach
1 cup crumbled queso fresco
Juice of 1 lime
½ tsp. ground cumin
1 clove finely chopped garlic
2 Tbsp. extra virgin olive oil
Place the kamut in a small saucepan and cover by 2” with salted water. Simmer until al dente, about 90 minutes. Soaking the kamut overnight will decrease cooking time by about 30 minutes. Rinse the kamut with cold water then place in a large bowl with the black beans, red onion, roasted red pepper, cilantro, spinach and queso fresco. Peel and segment one of the oranges and add it to the bowl.
Cut the other orange in half and squeeze the juice into a small bowl (yield should be approximately ½ cup/4 oz.). Add the lime juice, cumin, garlic and olive oil. Whisk together. Pour the vinaigrette over the salad and toss together. Season to taste with salt and pepper.