Description
A fresh and vibrant salad inspired by Jennifer Aniston, featuring fluffy quinoa, chickpeas, cucumber, fresh herbs, roasted pistachios, and tangy feta, all tossed in a zesty lemon dressing. Perfect for a healthy lunch or light dinner, this salad is easy to prepare and can be made ahead for convenience.
Ingredients
Units
Scale
Salad
- 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
- Prepare the Lemon Dressing: Add lemon juice, extra virgin olive oil, honey, salt, and pepper into a jar with a tight-fitting lid or a small bowl, then shake or whisk until fully combined and emulsified.
- Cook the Quinoa: Pour chicken or vegetable stock into a small saucepan and bring to a boil over high heat. Add quinoa, reduce heat to low, cover with a lid, and simmer for 15 minutes, or until the quinoa is tender and the stock has been absorbed.
- Cool the Quinoa: Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl or storage container. Allow it to cool to room temperature, then cover and refrigerate until chilled. This step can be done a day or two in advance for convenience.
- Assemble the Salad: Once the quinoa is chilled, add chickpeas, chopped cucumber, minced red onion, chopped parsley, chopped mint leaves, chopped roasted salted pistachios, crumbled feta cheese, salt, and pepper to the bowl with quinoa.
- Toss with Dressing: Drizzle the salad with the desired amount of lemon dressing and toss gently to combine all ingredients well. Adjust seasoning as needed.
- Serve and Store: Serve immediately or refrigerate the salad for up to 3 days, allowing flavors to meld beautifully.
Notes
- Use pre-rinsed quinoa to avoid bitter flavors; Bob’s Red Mill Organic Quinoa is a recommended brand.
- For best flavor and texture, cook and chill quinoa a day ahead to have it ready to mix on serving day.
- Lemon dressing can be adjusted in sweetness by varying honey quantity to suit your taste preference.
- This salad keeps well in the refrigerator for up to three days, making it great for meal prep.
- Feel free to substitute pistachios with toasted almonds or walnuts for different nutty flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 15 mg
