Description
Jennifer Aniston Salad is a refreshing and nutritious quinoa salad featuring chickpeas, fresh herbs, crunchy pistachios, and creamy feta cheese, all tossed in a zesty lemon dressing. Perfect as a light lunch or side dish, this salad can be prepared ahead for convenience and bursts with vibrant Mediterranean flavors.
Ingredients
Units
Scale
Salad 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 (4 oz)
- Salt and pepper, to taste
Lemon Dressing
- 1/2 cup lemon juice (~3-4 lemons)
- 1/2 cup extra virgin olive oil
- 1 tablespoon honey
- Salt and pepper, to taste
Instructions
- Make the Lemon Dressing: Add lemon juice, extra virgin olive oil, honey, and salt and pepper to a jar with a tight-fitting lid or a small bowl. Shake or whisk vigorously until all ingredients are fully combined and the dressing is smooth.
- 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 for 15 minutes or until the quinoa is tender and all the broth is absorbed.
- Cool the Quinoa: Fluff the cooked quinoa with a fork to prevent clumping. Transfer it to a large mixing bowl or storage container and allow it to cool to room temperature. Cover and refrigerate until chilled, preferably for several hours or overnight.
- Assemble the Salad: In a large mixing bowl, combine the chilled quinoa, chickpeas, chopped English cucumber, minced red onion, chopped parsley, chopped mint leaves, pistachios, and crumbled feta cheese. Drizzle desired amount of the lemon dressing over the salad and toss gently to combine everything evenly.
- Serve or Store: Serve the salad immediately or refrigerate it for up to 3 days to let the flavors meld further. Adjust seasoning with additional salt and pepper if needed before serving.
Notes
- Use quinoa labeled as “pre-rinsed” to reduce bitter saponins; Bob’s Red Mill Organic Quinoa is a recommended brand.
- For best flavor and texture, cook the quinoa a day ahead and refrigerate so the salad can be assembled chilled.
- The lemon dressing recipe makes enough to dress the salad lightly or more generously according to taste; leftover dressing can be stored in the refrigerator for up to a week.
- This salad can be served as a main course for lunch or as a side dish for dinner.
- To make the salad vegan, omit the feta cheese or substitute with a plant-based alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 15 mg
