Jennifer Aniston Quinoa Salad Recipe
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.
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.