Jennifer Aniston Salad
The Jennifer Aniston Salad is fresh, crunchy, and packed with plant-based protein. Enjoy this light, gluten free salad as a healthy lunch or dinner.
Ingredients
- 2 cupschicken or vegetable stock
- 1 cupdry quinoa
- 15 ozcan chickpeas (drained and rinsed)
- 1english cucumber (chopped)
- ½ smallred onion (minced)
- ½ cuppacked fresh parsley (finely chopped)
- ½ cuploosely-packed fresh mint leaves (finely chopped)
- ½ cuproasted salted pistachios (chopped)
- 1 cupcrumbled feta cheese (4oz)
- salt and pepper (to taste)
- ½ cuplemon juice (~3-4 lemons)
- ½ cupextra virgin olive oil
- 1 tablespoonhoney
- salt and pepper (to taste)
Directions
For the lemon dressing:
- 1
Add ingredients to a jar with a tight fitting lid, or small bowl, then shake or whisk to combine.
For the salad:
- 1
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, 12-15 minutes. Fluff cooked quinoa with a fork then scoop into a storage container or large mixing bowl to cool. Once cool, cover then refrigerate until chilled. Can be made a day or two ahead of time.
- 2
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.