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Jennifer Aniston Salad

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Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Servings: 6

Ingredients

Salad

  • 2 cups chicken or vegetable stock
  • 1 cup dry quinoa
  • 15 oz can chickpeas drained and rinsed
  • 1 English cucumber diced
  • 1/2 small red onion minced
  • 1/2 packed cup fresh parsley finely chopped
  • 1/2 loosely-packed cup fresh mint leaves finely chopped
  • 1/2 cup roasted salted pistachios chopped
  • 1 cup 4oz crumbled feta cheese
  • 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

  • Add chicken or vegetable stock to a small saucepan over high heat then bring to a boil.
  • Add quinoa then turn heat down to low, place a lid on top, and simmer until quinoa is tender and broth has been absorbed, 15 minutes.
  • Fluff cooked quinoa with a fork then scoop into a storage container or large mixing bowl with a lid to cool. Once cool, cover then refrigerate until chilled. Can be done hours or a day in advance.
  • Add the chilled quinoa to a large mixing bowl then add remaining salad ingredients.
  • Drizzle with desired amount of dressing then toss to combine and serve, or refrigerate for up to 3 days.
  • Share and leave a comment if you loved the recipe!

Lemon Dressing

  • Add ingredients to a jar with a tight fitting lid, or small bowl, then shake or whisk to combine.

Notes

The quinoa should be made ahead of time to have enough time to cool down before assembling the salad