Moroccan rice salad (vegan and gluten free). 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.

Why This Grain-Free, Nut-Free, Gluten-Free, Vegan Protein Needs to Be Every Fitness Buff's Best Friend. Anyone who has a healthy appetite will quite enjoy this vibrant salad. We have mixed a riced cauliflower together with sprouted beans, pomegranate seeds, and chopped up fresh veggies to. You can Have Moroccan rice salad (vegan and gluten free) using 14 ingredients and 3 steps. Here is how you cook it.

Ingredients of Moroccan rice salad (vegan and gluten free)

Lets Go Prepare 2 tbsp of rapeseed or olive oil.
What You needis 2 of garlic cloves finely grated.
What You needis 1 of medium sweet potato, peeled and small diced.
Lets Go Prepare 1 of small butternut squash, peeled and small diced.
What You needis 200 g of cooked chickpeas.
What You needis 1 of medium red onion sliced.
What You needis 50 g of dried apricots chopped.
What You needis 3 cm of ginger peeled grated.
Lets Go Prepare 2 tbsp of fresh orange juice.
Lets Go Prepare 250 g of basmati rice cooked.
What You needis of Spices :- 1tsp ground coriander, 1/2tsp cumin, tumeric and ginger, 1/4tsp chilli flakes, nutmeg, ground cloves and ground ginger.
What You needis of Chopped fresh herbs to taste, mint, coriander and parsley.
What You needis Handful of chopped walnuts or nut of choice.
Lets Go Prepare of Pomegranate seeds.

This vegan Moroccan Salad is perfect for fall, when you need heartier meals to get you through the chilly days. This salad combines the best of fall I used a can of chickpeas here (without added salt, since I would be adding this coating), but feel free to cook your own chickpeas if you use them a lot! Vegan, gluten free, & very easy. This Moroccan quinoa salad was one of them, and I have made it every autumn and winter since then.

Moroccan rice salad (vegan and gluten free) step by step

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.

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. Kosher, Pareve, Healthy, Vegan, Vegetarian, Gluten Free, Dairy Free. Drizzled with an orange and honey dressing, toasted ras el hanout-spiced pumpkin seeds and sunflower seeds add a. Gluten free Moroccan salad recipe with chickpeas and quinoa! This zippy healthy salad is far from boring.