Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, moroccan rice salad (vegan and gluten free). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Moroccan rice salad (vegan and gluten free) is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Moroccan rice salad (vegan and gluten free) is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have 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
- Get 1 medium sweet potato, peeled and small diced
- Prepare 1 small butternut squash, peeled and small diced
- Get 200 g cooked chickpeas
- Get 1 medium red onion sliced
- Take 50 g dried apricots chopped
- Prepare 3 cm ginger peeled grated
- Get 2 tbsp fresh orange juice
- Prepare 250 g basmati rice cooked
- Make ready Spices :- 1tsp ground coriander, 1/2tsp cumin, tumeric and ginger, 1/4tsp chilli flakes, nutmeg, ground cloves and ground ginger
- Prepare Chopped fresh herbs to taste, mint, coriander and parsley
- Get Handful chopped walnuts or nut of choice
- Make ready 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.
Instructions 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
This Moroccan quinoa salad was one of them, and I have made it every autumn and winter since then. This Moroccan Rice Tuna Salad is perfect! With its colorful look, mixed texture, and amazing flavor, this salad will, for sure, brighten up your meal. Whether eating gluten-free due to celiac disease, medical Whether eating gluten-free due to celiac disease, medical reasons or just because, you'll find a wide Seek out pastas and breads that use rice, quinoa, bean and lentil flours (also flours such as amaranth. Why This Grain-Free, Nut-Free, Gluten-Free, Vegan Protein Needs to Be Every Fitness Buff's Best Friend.
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