Full of spices, flavour and health benefits, this Moroccan Black Rice Salad will hit all the right spots
Prep Time:20 mins
Cook Time:45 mins
Total Time:1 hour 5 minutes
Yield:Serves 4 to 6
FOR THE SALAD:
1 Medium Onions, minced (either in blender or by cheese grater)
2 cloves garlic, minced
2Tbsp Ras el Hanout paste/ spice blend
1 cup black rice
2 cups of water or vegetable stock
1/2 Cup Quinoa
300g Pumpkin, cut into small chunks
1 Red Bell Pepper, cut into small chunks
Salt and Pepper
1 loosely packed cup rocket
Handful of cherry tomatoes, sliced in half
1/4 cup Pomegranate Seeds
FOR THE DRESSING:
4 tbsp Olive Oil
1 1/2 tbsp Tahini
1 Tablespoon Lemon Juice
This recipe requires a a few things to be cooked and then cooled before the final assembly. Preheat Oven to 200°C/ 390°F. Spread the pumpkin and red bell pepper on a lined baking tray. Drizzle with a little olive oil and season with salt and pepper. Bake in the oven for 20 or until cooked. Allow to cool.
In a medium saucepan, over medium/high heat, sauté the minced onion and garlic in a little oil for 5 minutes or until fragrant. Add the Ras el Hanout spice paste and cook for another minute. Turn the heat down to low and add the black rice, coating it well in the onion and spice mixture. Add the water or stock and bring to the boil. Reduce to a simmer and cook, covered, for 25 – 30 minutes (or as directed by the black rice instructions). Once cooked, allow to cool.
In a small saucepan bring 1 cup of water and the quinoa to the boil. Reduce to a simmer and cook, covered, for 25 – 30 minutes. Once cooked, allow to cool.
Combine the black rice, quinoa and roasted vegetables in a bowl along with the rocket and toss until everything is well distributed. Sprinkle over the pomegranate seeds and cherry tomatoes.
For the dressing; combine the oil, tahini and lemon juice and whisk with a fork to combine. Drizzle over the salad and serve.