Jennifer Aniston Salad

The ultimate refreshing dish for spring, the Jennifer Aniston Salad is loaded with nutritious ingredients and bursting with flavor. Combining crunchy cucumbers, creamy feta, and nutty quinoa, it’s a quick and easy weeknight dinner that will leave you craving more.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 3 servings

Course: Salads

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

½ cup red onion diced
1½ cups quinoa cooked, cooled
1 15-ounce can chickpeas reduced sodium, rinsed and drained
3 mini cucumbers diced
⅓ cup mint leaves lightly packed, chopped
¼ cup parsley chopped, leaves and tender stems
⅓ cup pistachios toasted, roughly chopped
⅓ cup feta cheese
2 tablespoons lemon juice freshly squeezed
3 tablespoons olive oil extra virgin
½ teaspoon honey
½ teaspoon kosher salt
¼ teaspoon black pepper ground

Equipment

Chef's Knife
Cutting Board
Wooden Spoon

Method

Place the red onion in a small bowl and cover with cold water. Let sit 5 minutes, then drain and set aside.
In a big bowl, place the quinoa, chickpeas, cucumbers, mint, parsley, pistachios, and feta cheese.
In a liquid measuring cup with a spout, stir together the dressing ingredients: olive oil, honey, salt, and pepper.
Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.

Notes

Tip 1: To make the salad in mason jars, stir the dressing together in the bottom of 3, 16-ounce jars. Divide the remaining ingredients between the 3 jars, starting with the quinoa and chickpeas and ending with the pistachios and feta cheese.
Tip 2: To store, refrigerate for up to 4 days. The pistachios will soften as the salad sits in the refrigerator, so if you will be refrigerating for more than 2 days, consider adding just before serving.