Description
Ultimate Jennifer Aniston Salad with Quinoa and Feta
Ingredients
Scale
- 1 cup uncooked quinoa or bulgar wheat
- 2 cups water
- 1 cup cucumber chopped
- ½ cup parsley chopped
- ½ cup mint chopped
- ⅓ cup red onion chopped
- ½ cup roasted and salted pistachios chopped
- 1 15 ounce can chickpeas drained and rinsed
- 2 lemons juiced (about 5–6 Tablespoons)
- ¼ cup extra virgin olive oil
- sea salt to taste
- ground pepper to taste
- ½ cup crumbled feta cheese
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water until the water runs clear. Bring 2 cups of water to a boil in a medium saucepan, add the rinsed quinoa, and reduce heat to low. Cover and simmer for 15 minutes until the water is absorbed and the grains are fluffy.
- Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and spread on a large plate to cool completely.
- Prepare the vegetables while the quinoa cools. Dice the cucumber into small, uniform pieces, finely chop the parsley and mint, and slice the red onion as thinly as possible.
- Make the dressing in a large serving bowl using the fresh lemon juice, olive oil, salt, and pepper. Adjust the lemon-to-oil ratio as needed.
- Add the cooled quinoa to the bowl with the dressing and toss thoroughly so every grain gets coated.
- Add the chopped vegetables gently, followed by the drained chickpeas and chopped pistachios.
- Toss gently and give one final, gentle toss. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Jennifer Aniston Salad, Quinoa Salad, Mediterranean Salad