Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, moroccan rice salad (vegan and gluten free). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Moroccan rice salad (vegan and gluten free) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Moroccan rice salad (vegan and gluten free) is something that I’ve loved my whole life. They’re fine and they look fantastic.

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):

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

Vegan and Gluten-Free, this amazing kale slaw keeps for up to five days in the fridge. A delicious vegan Moroccan Salad with blood oranges, quinoa Summer Pasta Salad w/ Grilled Zucchini, Corn and Cilantro Pesto is made with gluten-free rice noodles and loaded up with healthy summer veggies. Moroccan cooking made simple and easy. Modern Moroccan, recipes, cuisine and dishes.

Steps 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

Traditional Moroccan recipes and Moroccan inspired recipes. Tagine, couscous, bastila, appetizers, pastries, deserts recipes and more. Vegan, gluten free, & very easy. 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!

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