Jennifer Aniston Salad
A fresh and protein-packed quinoa salad with chickpeas, cucumber, herbs, pistachios, and feta tossed in a zesty lemon dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Ingredients
- 2 cups chicken or vegetable stock
- 1 cup dry quinoa
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 English cucumber, chopped
- 1/2 small red onion, minced
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 1/2 cup roasted salted pistachios, chopped
- 1 cup crumbled feta cheese
- Salt and pepper, to taste
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
1. Bring stock to a boil, add quinoa, reduce heat, cover, and simmer for 12-15 minutes until liquid is absorbed, then cool completely
2. Drain and rinse chickpeas, chop cucumber, mince onion, and chop herbs
3. Whisk together lemon juice, olive oil, honey, salt, and pepper to make the dressing
4. Combine cooled quinoa, chickpeas, cucumber, onion, herbs, pistachios, and feta in a large bowl
5. Drizzle with dressing and toss until well combined
6. Serve immediately or refrigerate for up to 4-5 days
Notes
Use pre-rinsed quinoa to save time and reduce bitterness
For a dairy-free version, omit feta or use a vegan alternative
Add grilled chicken, salmon, or avocado for extra protein
Soak red onion in cold water for 10 minutes to mellow its flavor
Swap pistachios with almonds, walnuts, or sunflower seeds for variation
Find it online: https://cookingwithramsay.com/jennifer-aniston-salad/