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

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, moroccan rice salad (vegan and gluten free). It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Moroccan rice salad (vegan and gluten free) is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Moroccan rice salad (vegan and gluten free) is something that I have loved my entire life. They’re fine and they look wonderful.

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. To make the salad, you will need three cups of cooked long-grain rice, such as basmati rice.

To begin with this particular recipe, we must prepare a few components. You can cook moroccan rice salad (vegan and gluten free) using 14 ingredients and 3 steps. Here is how you cook it.

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

Let's continue with fresh and light quinoa recipes, shall we? Cumin Roasted Pumpkin and Brown Rice Moroccan Salad 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.

Instructions to make Moroccan rice salad (vegan and gluten free):
  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

Moroccan rice salad (vegan and gluten free) instructions. 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. Quinoa is gluten-free AND healthy: This Easy Vegan Quinoa salad is actually a Moroccan variation on Tabouli, which is Lebanese in origin. The original recipe that Sandy gave me was made with couscous.

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