Simple Way to Make Ultimate Moroccan rice salad (vegan and gluten free)

Hello everybody, welcome to our recipe page. Today I will show you how to make a special dish, Moroccan rice salad (vegan and gluten free). It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Moroccan rice salad (vegan and gluten free) Recipe. This epic rice chickpea salad is nutritionally dense, vegan and naturally gluten-free. ♥ The details. This Moroccan rice salad is probably one of the simplest salads to make.

You can cook Moroccan rice salad (vegan and gluten free) using 14 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Moroccan rice salad (vegan and gluten free)

1. Make ready 2 tbsp of rapeseed or olive oil.
2. You need 2 of garlic cloves finely grated.
3. Make ready 1 of medium sweet potato, peeled and small diced.
4. Make ready 1 of small butternut squash, peeled and small diced.
5. It’s 200 g of cooked chickpeas.
6. Prepare 1 of medium red onion sliced.
7. It’s 50 g of dried apricots chopped.
8. Make ready 3 cm of ginger peeled grated.
9. You need 2 tbsp of fresh orange juice.
10. It’s 250 g of basmati rice cooked.
11. Prepare of Spices :- 1tsp ground coriander, 1/2tsp cumin, tumeric and ginger, 1/4tsp chilli flakes, nutmeg, ground cloves and ground ginger.
12. It’s of Chopped fresh herbs to taste, mint, coriander and parsley.
13. You need Handful of chopped walnuts or nut of choice.
14. Make ready of Pomegranate seeds.

Gluten free Moroccan salad recipe with chickpeas and quinoa!This zippy healthy salad is far from boring.Layers of quinoa, spiced chickpea, dried fruit, pistachios, feta cheese, and vegetables.Great to serve as a gluten free and vegetarian main meal or side dish.

Moroccan rice salad (vegan and gluten free) step by step

1. Add sweet potato, butternut squash and onion to a shallow baking tray. Add grated ginger and grated garlic to the tray, then sprinkle over the spices and add the oil, mix and make sure everything is evenly covered. Cover tray with foil and place in the oven, after 20min uncover tray and roast for a further 10-15 min until cooked and slightly caramelised..
2. Soak the dried apricots in the orange juice until soft, chop the herbs and walnuts, set aside..
3. When butternut mix is cold, carefully fold through the chickpeas, apricots, 1/3rd of the herbs and a handful of the rice. Add to a large serving dish, surround the salad with the remaining rice, then sprinkle over the walnuts, remaining herbs and the pomegranate seeds.

Filling, healthy comfort food perfect for autumn evenings.Chunks of sweet pumpkin roasted in cumin pair with a pilaf of brown rice studded with plump dried apricots and toasted cashews highlighted with fresh, peppery rocket and a spicy lime and.Pour the dressing over salad and stir well.

Let's continue with fresh and light quinoa recipes, shall we?However, for those who like mild meals with lots of flavor, this Moroccan rice salad is your fix.I served my Moroccan rice salad with Peri Peri Prawns, a marrying of Northern and Southern African food in one plate, and this marriage was absolutely delicious.I know Morocco isn't a tropical region where my recipes get a lot of inspiration.These vegetable heavy dishes are an important part of the Moroccan diet and there are dozens of different varieties..