Description
A refreshing and nutritious Jennifer Aniston Salad featuring protein-packed quinoa, chickpeas, fresh herbs, crisp cucumber, roasted pistachios, and tangy feta cheese, all tossed in a vibrant lemon dressing. Perfect for a light lunch or side dish, this salad can be prepared ahead and is easy to customize.
Ingredients
Units
Scale
Salad
- 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 (about 3-4 lemons)
- 1/2 cup extra virgin olive oil
- 1 tablespoon honey
- salt and pepper, to taste
Instructions
- Prepare the Lemon Dressing: In a jar with a tight fitting lid or a small bowl, combine lemon juice, extra virgin olive oil, honey, salt, and pepper. Shake vigorously or whisk until the dressing is thoroughly combined and emulsified.
- Cook the Quinoa: Pour the chicken or vegetable stock into a small saucepan and bring it to a boil over high heat. Add the dry quinoa, reduce heat to low, cover with a lid, and simmer gently for 15 minutes until the quinoa is tender and the stock has been absorbed.
- Cool the Quinoa: Fluff the cooked quinoa with a fork and transfer it into a large mixing bowl or storage container. Allow it to cool to room temperature, then cover and refrigerate until chilled. For best results, prepare this step a day ahead.
- Assemble the Salad: Add the chilled quinoa to a large bowl and mix in chickpeas, chopped cucumber, minced red onion, parsley, mint, chopped pistachios, and crumbled feta cheese.
- Toss and Serve: Drizzle the salad with the lemon dressing to taste (you may not need to use all the dressing). Toss gently to combine and serve immediately or refrigerate for up to 3 days.
Notes
- Use pre-rinsed quinoa to avoid any bitterness; Bob’s Red Mill Organic Quinoa is recommended.
- Cooking and chilling the quinoa ahead of time improves the texture and flavor of the salad.
- The nutritional information accounts for the entire lemon dressing recipe.
- This salad keeps well refrigerated for up to 3 days, making it an excellent make-ahead dish.
Nutrition
- Serving Size: 1 cup
- Calories: 330 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 15 mg
