Recipe: Appetizing Moroccan rice salad (vegan and gluten free)

Moroccan rice salad (vegan and gluten free). Moroccan Chickpea and rice salad is about spices, veggies, raisins and plenty of fresh lemon juice. This simple to prepare vegan dish isn't a weekday salad, but an exotic "company's coming" salad. The salad is packed with delicious intense flavours and various textures.

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 coriander dressing. Add the stock (or water), salt and saffron, cover the pot and wait until it starts to boil. Gluten free Moroccan salad recipe with chickpeas and quinoa! You can have Moroccan rice salad (vegan and gluten free) using 14 ingredients and 3 steps. Here is how you cook that.

Ingredients of Moroccan rice salad (vegan and gluten free)

1. You need 2 tbsp of rapeseed or olive oil.
2. Prepare 2 of garlic cloves finely grated.
3. It's 1 of medium sweet potato, peeled and small diced.
4. You need 1 of small butternut squash, peeled and small diced.
5. You need 200 g of cooked chickpeas.
6. You need 1 of medium red onion sliced.
7. It's 50 g of dried apricots chopped.
8. It's 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. Prepare of Chopped fresh herbs to taste, mint, coriander and parsley.
13. Prepare Handful of chopped walnuts or nut of choice.
14. You need of 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. A Moroccan Salad with Quinoa and Chickpeas — soon to be your new favorite lunch!

Moroccan rice salad (vegan and gluten free) instructions

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.

This healthy and hearty vegan quinoa chickpea salad is loaded with veggies and plant proteins, and pulled together with a bright and zippy lemon vinaigrette. A Fully Loaded Moroccan Salad This beautiful vegan quinoa chickpea salad is based off my. With curries, bowls, hearty salads, and, and more, you have a full month of gluten-free and vegan dinners available to you right here! I probably have noodles and curries at least once a week. Place the diced yams on a parchment lined baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, salt, and pepper.

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