Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, moroccan rice salad (vegan and gluten free). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Moroccan rice salad (vegan and gluten free) is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Moroccan rice salad (vegan and gluten free) is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Take 2 tbsp rapeseed or olive oil
2. Prepare 2 garlic cloves finely grated
3. Take 1 medium sweet potato, peeled and small diced
4. Make ready 1 small butternut squash, peeled and small diced
5. Get 200 g cooked chickpeas
6. Prepare 1 medium red onion sliced
7. Get 50 g dried apricots chopped
8. Get 3 cm ginger peeled grated
9. Get 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. Get Chopped fresh herbs to taste, mint, coriander and parsley
13. Take Handful chopped walnuts or nut of choice
14. Prepare 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 is going to wrap it up for this exceptional food moroccan rice salad (vegan and gluten free) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!