Description
Jennifer Aniston Salad is a refreshing and nutritious quinoa salad featuring chickpeas, cucumber, fresh herbs, roasted pistachios, and feta cheese, all brought together with a zesty lemon dressing. Perfect for make-ahead lunches or light dinners, this salad combines vibrant flavors and wholesome ingredients for a healthy, satisfying dish.
Ingredients
Units
Scale
Salad Ingredients
- 2 cups chicken or vegetable stock
- 1 cup dry quinoa
- 15 oz can chickpeas, drained and rinsed
- 1 English cucumber, chopped
- 1/2 small red onion, minced
- 1/2 cup packed fresh parsley, finely chopped
- 1/2 cup loosely-packed fresh mint leaves, finely chopped
- 1/2 cup roasted salted pistachios, chopped
- 1 cup crumbled feta cheese (4 oz)
- Salt and pepper, to taste
Lemon Dressing
- 1/2 cup lemon juice (~3-4 lemons)
- 1/2 cup extra virgin olive oil
- 1 tablespoon honey
- Salt and pepper, to taste
Instructions
- Prepare the Lemon Dressing: Add lemon juice, extra virgin olive oil, honey, salt, and pepper to a jar with a tight-fitting lid or a small bowl. Shake or whisk vigorously to combine well. Set aside.
- Cook the Quinoa: Pour chicken or vegetable stock into a small saucepan and bring it to a boil over high heat. Add the dry quinoa, then reduce the heat to low and cover with a lid. Simmer for 15 minutes, or until the quinoa is tender and the stock has been absorbed.
- Cool the Quinoa: Fluff the cooked quinoa with a fork, then transfer it to a storage container or large mixing bowl. Allow it to cool completely. Cover and refrigerate until chilled, which can be done a day or two ahead for best results.
- Combine Salad Ingredients: In a large mixing bowl, add the chilled quinoa. Then add chickpeas, chopped cucumber, minced red onion, parsley, mint leaves, roasted pistachios, and crumbled feta cheese.
- Toss with Dressing: Drizzle the salad with your desired amount of lemon dressing, tossing gently to combine all ingredients evenly. Adjust seasoning with salt and pepper to taste.
- Serve or Store: Serve immediately for fresh flavor, or refrigerate the salad for up to 3 days to allow flavors to meld further.
Notes
- Use pre-rinsed quinoa to avoid bitterness; Bob’s Red Mill Organic Quinoa is recommended.
- Cooking and chilling the quinoa a day ahead enhances texture and flavor.
- Nutritional information accounts for the entire lemon dressing recipe.
- You can adjust the amount of lemon dressing to your preference; not all needs to be used.
- For a vegan option, omit the feta or substitute with a plant-based alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 15 mg
