Jennifer Aniston Salad
The viral Jennifer Aniston salad with quinoa, cucumber, fresh herbs, pistachios, chickpeas, and feta, tossed in lemon juice and olive oil.
Equipment
- small pot
- Medium bowl
Ingredients
Grains
- 1 cup uncooked quinoa or bulgar wheat Feel free to use bulgur if desired.
- 2 cups water
Vegetables & Herbs
- 1 cup cucumber, chopped
- ½ cup parsley, chopped
- ½ cup mint, chopped
- ⅓ cup red onion, chopped
Nuts & Legumes
- ½ cup roasted and salted pistachios, chopped Feel free to swap with another nut or use sunflower seeds for nut-free.
- 1 15 ounce can chickpeas drained and rinsed
Dressings
- 2 lemons juiced (about 5-6 Tablespoons)
- ¼ cup extra virgin olive oil
- to taste sea salt
- to taste ground pepper
Cheese
- ½ cup crumbled feta cheese Feel free to omit or use dairy-free feta for vegan.
Instructions
Cooking Quinoa
- Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
Mixing Ingredients
- In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta.
Serving
- Serve immediately or let the salad chill in the fridge a couple hours before serving.
- Store salad in an airtight container for up to 5 days in the fridge.
Notes
Want to add more creaminess? Add in some chopped avocado.
Nutrition
Serving: 1servingCalories: 391kcalCarbohydrates: 37gProtein: 14gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 11mgSodium: 274mgPotassium: 317mgFiber: 7gSugar: 3g
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