Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, moroccan rice salad (vegan and gluten free). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Moroccan rice salad (vegan and gluten free) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Moroccan rice salad (vegan and gluten free) is something which I’ve loved my whole life. They are nice and they look fantastic.
A Moroccan style rice salad to serve as a side. If following a gluten-free diet, be sure that all of your spices are suitable. Adapted from a Suzanne Gibbs recipe.
To get started with this recipe, we have to 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 that.
The ingredients needed to make Moroccan rice salad (vegan and gluten free):
- Get 2 tbsp rapeseed or olive oil
- Take 2 garlic cloves finely grated
- Make ready 1 medium sweet potato, peeled and small diced
- Get 1 small butternut squash, peeled and small diced
- Prepare 200 g cooked chickpeas
- Make ready 1 medium red onion sliced
- Prepare 50 g dried apricots chopped
- Get 3 cm ginger peeled grated
- Make ready 2 tbsp fresh orange juice
- Get 250 g basmati rice cooked
- Prepare Spices :- 1tsp ground coriander, 1/2tsp cumin, tumeric and ginger, 1/4tsp chilli flakes, nutmeg, ground cloves and ground ginger
- Get Chopped fresh herbs to taste, mint, coriander and parsley
- Take Handful chopped walnuts or nut of choice
- Get Pomegranate seeds
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. Vegan, gluten free, & very easy.
Steps to make Moroccan rice salad (vegan and gluten free):
- 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.
- Soak the dried apricots in the orange juice until soft, chop the herbs and walnuts, set aside.
- 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
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