Jennifer Aniston Salad
This Jennifer Aniston salad is a protein-packed healthy salad recipe featuring quinoa salad with chickpeas, crisp cucumber, and a tangy lemon dressing. It's a vibrant and satisfying dish that's gluten-free and loaded with nutrition, perfect for meal prep or potlucks!
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 (about 4 oz)
- Salt and pepper, to taste
- 1/2 cup lemon juice (about 3-4 lemons)
- 1/2 cup extra virgin olive oil
- 1 tablespoon honey
- Salt and pepper, to taste
Instructions
- Prepare the dressing: Combine the lemon juice, olive oil, honey, salt, and pepper in a jar with a tight-fitting lid or a small bowl. Shake or whisk until emulsified and set aside.
- Cook the quinoa: In a small saucepan, bring the chicken or vegetable stock to a boil over high heat. Add the quinoa, reduce heat to low, cover, and simmer for 12-15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and let cool to room temperature.
- Chill the quinoa: Transfer the quinoa to a storage container, cover, and refrigerate until fully chilled. For best results, prepare the quinoa a day ahead.
- Assemble the salad: In a large mixing bowl, combine the chilled quinoa, chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta cheese.
- Dress the salad: Drizzle with your desired amount of dressing, toss to coat, and serve immediately or refrigerate for up to 3 days.