Jennifer Aniston Salad Recipe

Introduction

The Jennifer Aniston Salad is a fresh and vibrant dish packed with wholesome ingredients like quinoa, chickpeas, fresh herbs, and a zesty lemon dressing. It’s perfect for a light lunch or a side that adds brightness to any meal.

Ingredients

• 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)
• 1/2 cup lemon juice (~3-4 lemons)
• 1/2 cup extra virgin olive oil
• 1 tablespoon honey
• Salt and pepper (to taste)

Instructions

1. Step 1: Make the lemon dressing by combining lemon juice, olive oil, honey, salt, and pepper in a jar with a tight-fitting lid or a small bowl. Shake or whisk well to combine and set aside.
2. Step 2: Cook the quinoa by bringing the chicken or vegetable stock to a boil in a small saucepan. Add the quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until the quinoa is tender and the liquid absorbed.
3. Step 3: Fluff the cooked quinoa with a fork, transfer to a container or large bowl, and let it cool. Cover and refrigerate until chilled, which can be done a day or two ahead.
4. Step 4: In a large mixing bowl, combine the chilled quinoa, chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta cheese.
5. Step 5: Drizzle the salad with your desired amount of lemon dressing and toss gently to combine. Serve immediately or refrigerate for up to 3 days.

Tips & Variations

• For a vegan version, omit the feta and substitute honey with maple syrup or agave nectar.
• Roast the pistachios lightly for an extra nutty flavor.
• Add diced avocado or cherry tomatoes for additional texture and color.
• Use gluten-free or organic quinoa for special dietary needs.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. To keep it fresh, add the dressing just before serving or toss the salad again if it has absorbed the dressing while stored. Quinoa salad tastes great served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned quinoa instead of dry quinoa?

Canned quinoa can be used in a pinch, but it may have a softer texture and be less fluffy than cooked dry quinoa. If using canned, rinse it well and reduce added liquid accordingly.

Is it necessary to refrigerate the quinoa before mixing the salad?

Refrigerating the quinoa helps the salad stay crisp and prevents the dressing from wilting the fresh ingredients. If you’re short on time, cool the quinoa at room temperature for about 20-30 minutes before combining.

Jennifer Aniston Salad Recipe

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★★★★★

4.7 from 137 reviews

Jennifer Aniston Salad is a refreshing and nutritious Mediterranean-inspired salad featuring fluffy quinoa, chickpeas, fresh herbs, crunchy pistachios, and tangy feta cheese, all brought together with a bright and zesty lemon-honey dressing. Perfect as a light lunch or a vibrant side dish, this make-ahead salad offers a delightful balance of flavors and textures.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 cups chicken or vegetable stock
• 1 cup dry quinoa
• 1 (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 Ingredients

• 1/2 cup lemon juice (about 3–4 lemons)
• 1/2 cup extra virgin olive oil
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions

1. Make the Lemon Dressing: In a jar with a tight-fitting lid or a small bowl, combine the lemon juice, extra virgin olive oil, honey, salt, and pepper. Shake or whisk vigorously until the dressing is well emulsified and set aside.
2. Cook the Quinoa: In a small saucepan, bring the chicken or vegetable stock to a boil over high heat. Add the dry quinoa, reduce the heat to low, cover with a lid, and simmer for 12-15 minutes until the quinoa is tender and the liquid is absorbed.
3. Cool the Quinoa: Fluff the cooked quinoa with a fork, then transfer it to a large mixing bowl or storage container to cool completely. Once cooled, cover and refrigerate until chilled; this can be done up to one or two days ahead.
4. Assemble the Salad: When ready to serve, add the chilled quinoa to a large mixing bowl. Stir in the chickpeas, chopped cucumber, minced red onion, parsley, mint leaves, chopped pistachios, and crumbled feta cheese. Season lightly with salt and pepper to taste.
5. Add the Dressing and Toss: Drizzle the salad with the prepared lemon dressing, adding as much as you prefer. Toss gently to combine all ingredients and ensure they are evenly coated with the dressing.
6. Serve or Refrigerate: Serve the salad immediately for the freshest taste, or refrigerate it for up to 3 days to enhance flavors and enjoy later.

Notes

• For a vegan version, omit feta cheese or substitute with a plant-based alternative.
• Chilling the quinoa before assembling the salad helps the flavors meld together beautifully.
• You can prepare the dressing several hours ahead and store it in the refrigerator.
• Adjust the lemon juice and honey balance in the dressing to your preferred level of tanginess and sweetness.
• This salad is perfect for meal prepping and keeps well for a few days, making it ideal for busy schedules.

Keywords: quinoa salad, Mediterranean salad, chickpea salad, healthy salad, easy lunch, make ahead salad, lemon dressing, Jennifer Aniston salad