Recipe of Quick Moroccan rice salad (vegan and gluten free)

Moroccan rice salad (vegan and gluten free).

Hey everyone, it's John, welcome to my recipe page. Today, we're going to make a special dish, moroccan rice salad (vegan and gluten free). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Moroccan rice salad (vegan and gluten free) is one of the most well liked of current trending foods in the world. It's appreciated by millions every day. It's simple, it is quick, it tastes delicious. They are nice and they look fantastic. Moroccan rice salad (vegan and gluten free) is something that I've loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook 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):

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

Instructions 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.

So that's going to wrap it up with this exceptional food moroccan rice salad (vegan and gluten free) recipe. Thank you very much for your time. I am confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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