Moroccan rice salad (vegan and gluten free). Great recipe for Moroccan rice salad (vegan and gluten free). I had to change my diet a few years back for medical reasons, this is one of my go to salads Can substitute rice for couscous or another grain, I use rice because I'm gluten free, meat or fish can be added for non vegans. Anyone who has a healthy appetite will quite enjoy this vibrant salad.

If following a gluten-free diet, be sure that all of your spices are suitable. Adapted from a Suzanne Gibbs recipe. Toss to combine, adding just enough oil to moisten rice. You can cook 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)

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

Serve salad warm or at room temperature. 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 Chickpea and Rice Salad…is the salad for summer barbecues or family and friends get togethers.

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.

When in need of a hearty salad…make this salad. This epic rice chickpea salad is nutritionally dense, vegan and naturally gluten-free. Our love affair with Morocco continues, this time drawing inspiration from the Moroccan carrot salad (or was it Israeli) one encounters travelling in these.. Bean And Rice Salad, Wild Rice Salad With Pomegranates And Avocado, Rice Salad With Vegetables And Feta Cheese. Cold Asian Vegan Rice Salad With VegetablesThe Spruce Eats. black pepper, yellow bell pepper, celery, carrot, snow peas, green.