Description
This fresh and vibrant Jennifer Aniston Salad features a delightful mix of quinoa, fresh herbs, crunchy pistachios, tangy lemon juice, and creamy feta cheese. Perfect as a light lunch or a nutritious side dish, this salad combines wholesome ingredients for a flavorful and satisfying meal.
Ingredients
Salad Ingredients
- 1 cup uncooked quinoa
- 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
- Cook quinoa: Rinse and drain the quinoa thoroughly. In a small pot, combine the quinoa with 2 cups of water and bring to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 15 minutes until the water is absorbed and the quinoa is tender.
- Cool quinoa: Fluff the cooked quinoa with a fork to separate the grains and let it cool for 5 to 10 minutes to bring it to room temperature before mixing with other ingredients.
- Combine ingredients: In a medium bowl, add the cooled quinoa, chopped cucumber, parsley, mint, red onion, pistachios, and chickpeas. Stir in the fresh lemon juice, extra virgin olive oil, sea salt, and ground pepper to taste.
- Add feta cheese: Gently fold in the crumbled feta cheese to incorporate it evenly throughout the salad without breaking it down too much.
- Serve or chill: You can serve the salad immediately to enjoy the fresh flavors or cover and refrigerate it for a couple of hours to allow the flavors to meld.
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 5 days to keep it fresh and tasty.
Notes
- For extra protein, you can add grilled chicken or shrimp.
- Make sure to rinse the quinoa well to remove its natural bitterness.
- Adjust lemon juice and olive oil quantities according to your taste preference.
- This salad can be served chilled or at room temperature.
- Use salted pistachios to enhance flavor, or unsalted if reducing sodium intake.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
