Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, moroccan rice salad (vegan and gluten free). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Moroccan rice salad (vegan and gluten free) is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Moroccan rice salad (vegan and gluten free) is something which I’ve loved my whole life.
The rice and chickpea salad is hands down one of my favourite rice chickpea salad. The Moroccan spices such as cumin, coriander, turmeric, cinnamon and fresh ginger give this rice and chickpea salad real authentic Moroccan flavours. This epic rice chickpea salad is nutritionally dense, vegan and naturally gluten-free. Great recipe for Moroccan rice salad (vegan and gluten free).
To get started with this recipe, we must prepare a few ingredients. You can have moroccan rice salad (vegan and gluten free) using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Moroccan rice salad (vegan and gluten free):
- Take 2 tbsp rapeseed or olive oil
- Take 2 garlic cloves finely grated
- Take 1 medium sweet potato, peeled and small diced
- Prepare 1 small butternut squash, peeled and small diced
- Get 200 g cooked chickpeas
- Prepare 1 medium red onion sliced
- Take 50 g dried apricots chopped
- Get 3 cm ginger peeled grated
- Make ready 2 tbsp fresh orange juice
- Prepare 250 g basmati rice cooked
- Get 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
- Make ready Handful chopped walnuts or nut of choice
- Make ready Pomegranate seeds
We have mixed a riced cauliflower together with sprouted beans, pomegranate seeds, and chopped up fresh veggies to create a healthy, protein-packed dish that will not only satisfy your hunger but. Whisk the olive oil, lemon juice, crushed garlic, black pepper and cumin until combined and set aside. Once the rice is done cooking, add in the carrots, onions, tomatoes, sweet corn and garlic and toss together. Drizzle the dressing onto the warm salad, and toss again.
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
Once the rice is done cooking, add in the carrots, onions, tomatoes, sweet corn and garlic and toss together. Drizzle the dressing onto the warm salad, and toss again. Serve warm or allow the salad to cool in the refrigerator and and serve. Gluten free Moroccan salad recipe with chickpeas and quinoa! This zippy healthy salad is far from boring.
So that’s going to wrap this up with this special food moroccan rice salad (vegan and gluten free) recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
