Mediterranean kamut salad

This is one of my stand-bys, and I love it! I just add whatever is in the fridge that needs to be used. I also like to add sun-dried tomatoes, and I often do 1/2 kamut, 1/2 quinoa for variety.

2 cups (500 mL) kamut
4 cups (1 L) water
1 clove garlic
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground pepper
1 diced fennel bulb and frond (or four stalks of celery)
1 red sweet pepper, diced
2/3 cup (168 mL) feta cheese, crumbled
1/2 cup (125 mL) sliced black olives
1/2 cup (125 mL) chopped parsley
1/4 cup (67 mL) chopped cilantro
2 Tbsp (30 mL) balsamic or wine vinegar

Rinse kamut and place in a pot with water, salt and pepper. Bring to a boil, cover and simmer for one hour or until the grains are plump and a few have burst. Remove from heat. Drain excess liquid if necessary and reserve for stock.

Place kamut in a salad bowl. If just cooked, allow to cool to room temperature. Mix i n remaining ingredients. Add additional salt and pepper to taste. Let salad stand 15 to 30 minutes before serving.