Jennifer Aniston Salad
INGREDIENTS
serves a crowd
Salad Ingredients
2 cups chicken or vegetable stock
1 cup dry quinoa
(3) 15oz can chickpeas, drained and rinsed (1 can chickpeas per 2 servings, aka per 1 meal)
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
For the 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
DIRECTIONS
For the Lemon Dressing: Add ingredients to a jar with a tight fitting lid, or small bowl, then shake or whisk to combine.
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 a day or two ahead of time.
Add chilled quinoa to a large mixing bowl then add remaining salad ingredients. Drizzle with desired amount of dressing (do not need to use all if you don't want to!) then toss to combine and serve, or refrigerate for up to 3 days.
Leave a comment and star rating if you loved the recipe! Thank you for considering!
NOTES
Be sure to purchase quinoa that’s labeled “pre-rinsed”. I like Bob's Red Mill Organic Quinoa.
The quinoa is best cooked a day ahead of time so it’s chilled and ready to be mixed with the rest of the salad ingredients on the day you want to eat.