Jennifer Aniston Salad

The Jennifer Aniston Salad is a refreshing, protein-packed, and gluten-free option that’s perfect for a healthy lunch or dinner! This vibrant salad combines fluffy quinoa, crunchy veggies, fresh herbs, and creamy feta with a zesty lemon dressing for a light yet satisfying meal.

Ingredients

• For the Salad:
  • 2 cups chicken or vegetable stock
  • 1 cup dry quinoa
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 English cucumber, chopped
  • 1/2 small red onion, minced
  • 1/2 cup fresh parsley, finely chopped
  • 1/2 cup fresh mint leaves, finely chopped
  • 1/2 cup roasted salted pistachios, chopped
  • 1 cup crumbled feta cheese (4 oz)
  • Salt and pepper, to taste
• For the Lemon Dressing:
  • 1/2 cup lemon juice (from about 3-4 lemons)
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon honey
  • Salt and pepper, to taste

Directions

1. Prepare the Lemon Dressing: In a mason jar or small bowl, combine lemon juice, olive oil, honey, salt, and pepper. Shake or whisk until well-blended. Set aside.
2. Cook the Quinoa: Bring the stock to a boil in a small saucepan over high heat. Add quinoa, reduce heat to low, cover, and simmer for 12-15 minutes, until quinoa is tender and stock is absorbed. Fluff with a fork, transfer to a container or large bowl to cool, then refrigerate until chilled (for best results, cook quinoa a day ahead).
3. Assemble the Salad: In a large mixing bowl, combine chilled quinoa, chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta. Pour desired amount of lemon dressing over the salad, toss to coat, and season with salt and pepper as needed.
4. Serve immediately or store in the fridge for up to 3 days.

Tip: Pre-rinsed quinoa like Bob’s Red Mill Organic Quinoa saves a step!