Moroccan Rice Salad Gluten Free
Brighten up your table with this vibrant and wholesome Moroccan Rice Salad, a gluten-free delight that's bursting with bold flavors and satisfying textures. This recipe combines fluffy white or brown rice with an aromatic blend of toasted spices like cumin, cinnamon, and turmeric, creating a fragrant base. Sweet raisins, crunchy slivered almonds, and colorful diced red bell peppers add layers of texture and taste, while fresh parsley and cilantro lend refreshing herbal notes. Protein-packed chickpeas make it a hearty dish, perfectly balanced with a tangy dressing made from olive oil, lemon juice, and a kiss of honey (or maple syrup for vegans). Easy to prepare in under 40 minutes, this versatile salad is perfect as a light lunch, side dish, or make-ahead meal for entertaining. Serve it chilled or at room temperature for a delightful burst of Moroccan-inspired flavor!
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Recipe Information
Ingredients
- 1 cup White or brown rice
- 2 cups Water
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground turmeric
- 0.5 cup Raisins
- 0.5 cup Slivered almonds
- 0.5 cup Diced red bell pepper
- 0.25 cup Chopped fresh parsley
- 0.25 cup Chopped fresh cilantro
- 1 cup Chickpeas (cooked or canned, drained and rinsed)
- 3 tablespoons Lemon juice
- 1 teaspoon Honey (or maple syrup for vegan option)
- 0.25 teaspoon Black pepper
Instructions
Rinse the rice under cold running water to remove excess starch. Set aside.
In a medium saucepan, bring the water and salt to a boil. Stir in the rice, reduce the heat to low, and cover. Cook until the rice is tender and the water is absorbed (about 15-20 minutes). Once done, let it cool slightly and fluff with a fork.
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground cumin, cinnamon, and turmeric, and toast the spices for 1-2 minutes until aromatic. Remove from heat and allow to cool.
In a large mixing bowl, combine the cooked rice, raisins, slivered almonds, red bell pepper, parsley, cilantro, and chickpeas.
In a small bowl, whisk together the remaining olive oil, lemon juice, toasted spices, honey, and black pepper to create the dressing.
Pour the dressing over the rice mixture and toss gently until all the ingredients are evenly coated.
Taste and adjust seasoning if necessary. You can add a pinch of salt or more lemon juice if desired.
Transfer the salad to a serving dish. Serve at room temperature or chilled for a refreshing dish.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 18.8 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
