Moroccan Jewel Salad

Rating:

apples-green

Created by:

Coombabah State School, QAST
Prep time:
10 min
Cooking time:
20 min

Category:

Tags:

Ingredients

Salad
2cupsbrown rice and quinoa mix
1/2tspground turmeric
3 tbsp + 1/2 tspMoroccan seasoning
1/4cupolive oil
1tbspfresh dill
1tspchilli flakes (optional)
2tspDijon mustard
1/2headcauliflower (2 cups florets)
2wholecarrots, cut into chunks
1wholesweet potato
1cuppumpkin, diced
1x440gtinchickpeas
1x200gpacketfeta cheese
1/2red onion, sliced
1wholelemon
1wholelime
60gloose leaf baby spinach/rocket mix
1/2cupseed mix (sunflower and pumpkin)
2-3stemscontinental parsley
Dressing
6tbspolive oil
6tbspfresh lemon juice
2 tspDijon mustard
2tsprice malt syrup (vegan and gluten-free)
1tspdill, finely chopped

Method

  1. In a rice cooker, cook rice with 4 cups of water, turmeric and 1/2 tsp Moroccan spice.
  2. Meanwhile; coat pumpkin, cauliflower, carrot, sweet potato and chickpeas with 3 tbsp of Moroccan seasoning and olive oil. Optional - add a sprinkle of chilli flakes.
  3. Oven bake at 180 degrees for 15-20 mins until just tender. (Tip - keep an eye on the cauliflower as it may cook faster than the other veggies.)
  4. Once cooked; empty rice into large mixing bowl, mix through 2 tbsp lime juice and 1 tbsp lemon zest.
  5. Add sliced red onion, veggie and chickpea mix, spinach/rocker, parsley, seed mix and feta. Mix together.
  6. In a small bowl mix dressing ingredients; olive oil, fresh lemon juice, Dijon mustard, rice malt vinegar and dill.
  7. Serve in individual bowls. Before service sprinkle with extra chopped parsley, a few dill leaves and drizzle with dressing.

Recipe description

A colourful, zingy salad loaded with fresh veggies. This recipe from Coombabah State School was a finalist in the 2022 Recipe of the Year competition.

Variations

  • Swap out fresh herbs for a dried variety i.e. dill.
  • If fresh vegetables are difficult to source swap to a frozen variety.
Packaging suggestion: Serve in 280ml enviro container with clear lid to display the colourful salad.

This recipe was an entrant in the 2022 Recipe of the Year competition which is funded by the Queensland Government through Health and Wellbeing Queensland.

Health and Wellbeing Queensland

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