Print

Jennifer Aniston Salad With Quinoa

Print Recipe

A fresh and filling salad featuring quinoa, chickpeas, cucumbers, tomatoes, herbs, pistachios, and feta with a bright lemon dressing, perfect for meals any day of the week.

Ingredients

Scale
  • 1 cup dry quinoa, rinsed well
  • 2 cups water (or low-sodium vegetable broth)
  • 1/2 teaspoon fine sea salt (for cooking quinoa)
  • 1 cup canned chickpeas, drained and rinsed
  • 1 medium cucumber, finely diced (about 1 1/2 cups)
  • 1 cup cherry or grape tomatoes, quartered
  • 1/2 small red onion, very finely minced (about 1/4 cup)
  • 1/3 cup chopped fresh parsley, lightly packed
  • 1/4 cup chopped fresh mint, lightly packed
  • 1/3 cup roasted unsalted pistachios, roughly chopped
  • 1/3 cup crumbled feta cheese (or more to taste)
  • Freshly ground black pepper, to taste
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
  • 1 teaspoon lemon zest (optional)
  • 1 small garlic clove, very finely minced or grated
  • 1 teaspoon honey or pure maple syrup (optional)
  • 1/2 teaspoon fine sea salt (or to taste)
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of dried oregano (optional)

Instructions

  1. Rinse quinoa under cold water in a fine-mesh sieve for at least 30 seconds.
  2. In a medium saucepan, combine the rinsed quinoa, water (or broth), and salt. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes.
  3. Turn off heat, keep covered, and let quinoa steam for 5 minutes. Fluff with a fork and cool.
  4. While the quinoa cooks, finely dice cucumber, quarter tomatoes, and mince red onion. Chop parsley and mint, rinse and drain chickpeas, and roughly chop pistachios.
  5. In a small bowl or jar, combine olive oil, lemon juice, lemon zest, garlic, honey (if using), salt, pepper, and oregano. Whisk until emulsified.
  6. In a large bowl, add cooled quinoa, chickpeas, cucumber, tomatoes, onion, parsley, mint, and pistachios. Pour over about three-quarters of the dressing and toss gently.
  7. Add crumbled feta and fold in gently. Adjust seasoning with additional dressing, salt, and pepper to taste.
  8. Cover and refrigerate for at least 20-30 minutes before serving. Toss again before serving. Serve chilled or at cool room temperature.

Notes

For best flavor, let the salad chill before serving. Store in an airtight container in the fridge for up to 3-4 days. Add extra dressing if needed before serving.

Nutrition

Find it online: https://voxrecipes.com/jennifer-aniston-quinoa-salad/