Jennifer Aniston Quinoa Salad Recipe

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A refreshing, protein-packed salad bursting with Mediterranean flavors—perfect for healthy lunches, meal prep, or light dinners.

Ingredients

For the Salad:

• 2 cups chicken or vegetable stock
• 1 cup dry quinoa
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 English cucumber, chopped
• ½ small red onion, finely minced
• ½ cup packed fresh parsley, finely chopped
• ½ cup loosely packed fresh mint leaves, finely chopped
• ½ cup roasted salted pistachios, chopped
• 1 cup crumbled feta cheese (about 4 oz)
• Salt and pepper, to taste

For the Lemon Dressing:

• ½ cup fresh lemon juice (3–4 lemons)
• ½ cup extra virgin olive oil
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions for Jennifer Aniston Quinoa Salad

1. Prepare the Dressing:

• In a small bowl or jar, whisk together lemon juice, olive oil, honey, salt, and pepper until emulsified. Set aside.

2. Cook the Quinoa:

• Bring the stock to a boil in a medium saucepan.
• Add quinoa, reduce heat to low, cover, and simmer for 12–15 minutes, until liquid is absorbed.
• Fluff with a fork and allow to cool completely. Refrigerate if preparing ahead.

3. Assemble the Salad:

• In a large bowl, combine cooled quinoa, chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta.

4. Dress and Serve:

• Drizzle with the lemon dressing and gently toss.
• Serve immediately or chill for up to 3 days.

Pro Tips

• Chill the quinoa completely before mixing for the best texture.
• Use fresh lemon juice for a vibrant, tangy flavor.
• Chop herbs finely to evenly distribute freshness.
• Add pistachios just before serving to keep them crunchy.

Why This Recipe Works

• Protein-rich and naturally gluten-free.
• Vibrant Mediterranean flavors with fresh herbs and citrus.
• Quick to make and perfect for meal prep.
• Balanced texture: soft quinoa, crunchy pistachios, creamy feta.
• Easily customizable for vegan or nut-free diets.

Substitutions & Variations

• Grain swaps: Replace quinoa with bulgur, couscous, or farro.
• Vegan option: Use plant-based feta or skip cheese.
• Nut-free version: Swap pistachios for sunflower or pumpkin seeds.
• Extra protein: Top with grilled chicken, shrimp, or tofu.
• Flavor boost: Add cherry tomatoes, diced avocado, or garlic to the dressing.

Make-Ahead, Storage & Reheating Guide

• Store salad in an airtight container in the fridge for up to 3 days.
• Keep dressing separate until serving for maximum freshness.
• Salad is served cold; no reheating needed.

Serving Ideas for Jennifer Aniston Quinoa Salad

• Enjoy as a main course for lunch or a light dinner.
• Pair with grilled chicken, fish, or lamb for a full Mediterranean meal.
• Serve at picnics or potlucks—it holds up well and tastes great chilled.
• Complement with pita bread or hummus on the side.

Nutrition (Per Serving Estimate)

• Calories: 363 kcal
• Protein: 12 g
• Carbohydrates: 32 g
• Fat: 22 g
• Fiber: 6 g

Frequently Asked Questions

Can I make this salad ahead of time?
Yes! Keep in the fridge for up to 3 days. Add pistachios just before serving for crunch.

Can I use pre-cooked quinoa?
Absolutely! Ensure it’s plain and fully cooled before adding to the salad.

How do I prevent soggy salad?
Keep dressing separate until serving, and add crunchy ingredients like pistachios last.

This Jennifer Aniston Quinoa Salad is a bright, healthy, and protein-packed dish perfect for any time of the day. With Mediterranean-inspired flavors, fresh herbs, and a zesty lemon dressing, it’s an easy, versatile recipe that’s as satisfying as it is nourishing.

Jennifer Aniston Quinoa Salad Recipe

Olivia taling

This Jennifer Aniston Quinoa Salad is a refreshing, protein-packed Mediterranean-inspired dish made with fluffy quinoa, chickpeas, fresh herbs, crunchy pistachios, and creamy feta, all tossed in a bright lemon dressing. Perfect for meal prep, healthy lunches, or light dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Salad

Cuisine Mediterranean

Servings 8 servings

Calories 365 kcal

Equipment

• medium saucepan
• large mixing bowl
• Whisk
• Measuring cups and spoons
• cutting board and knife

Ingredients

  

• 2 cups chicken or vegetable stock
• 1 cup dry quinoa
• 15 oz chickpeas, drained and rinsed
• 1 English cucumber, chopped
• 1/2 small red onion, finely 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 (about 4 oz)
• salt and pepper to taste
• 1/2 cup fresh lemon juice
• 1/2 cup extra virgin olive oil
• 1 tbsp honey

Instructions

 

• In a small bowl or jar, whisk together lemon juice, olive oil, honey, salt, and pepper until fully emulsified. Set aside.
• Bring stock to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover, and simmer for 12–15 minutes until liquid is absorbed. Fluff with a fork and allow to cool completely.
• In a large bowl, combine cooled quinoa, chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta cheese.
• Drizzle dressing over the salad and gently toss until evenly coated. Adjust seasoning to taste.
• Serve immediately or refrigerate for up to 3 days. Add pistachios just before serving for maximum crunch.

Notes

Allow quinoa to cool completely before assembling to prevent excess moisture. For best texture, add pistachios just before serving. Keep dressing separate if preparing ahead. Adjust lemon juice and herbs to taste for added brightness.

Keyword healthy mediterranean salad, jennifer aniston salad, protein packed quinoa salad, quinoa chickpea salad

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