Jennifer Aniston Salad
This Jennifer Aniston salad combines protein-rich quinoa, creamy feta, and crunchy pistachios, all tied together with a zesty lemon dressing for a refreshing, healthy Mediterranean dish.
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 (approx. 4 oz)
- Salt and pepper, to taste
- 1/2 cup freshly squeezed lemon juice (about 3-4 lemons) For the Lemon Dressing
- 1/2 cup extra virgin olive oil
- 1 tablespoon honey
- Salt and pepper, to taste
Instructions
- Cook the quinoa: Bring chicken or vegetable stock to a boil in a small pot. Stir in the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the liquid and the grains look "popped." Fluff with a fork, transfer to a large bowl, and let it cool completely.
- Prep the ingredients: While the quinoa cools, chop the cucumber, mince the red onion, and finely chop parsley and mint. Rinse and drain the canned chickpeas. Set everything aside.
- Make the dressing: In a small bowl or mason jar, whisk together lemon juice, olive oil, honey, and a pinch of salt and pepper. Adjust seasoning to taste.
- Assemble the salad: Combine the cooled quinoa, chickpeas, cucumber, red onion, herbs, pistachios, and feta cheese in a large mixing bowl. Drizzle the dressing over the top, starting small and adding more to taste. Toss gently to combine.
- Serve and enjoy: Serve immediately or refrigerate for up to 3 days. This salad tastes even better after a few hours in the fridge as the flavors meld together!