Jennifer Aniston's Fresh Quinoa Salad (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup uncooked quinoa or bulgur wheat
02 -
2 cups water
→ Fresh Produce & Herbs
03 -
1 cup cucumber, chopped
04 -
½ cup fresh parsley, chopped
05 -
½ cup fresh mint, chopped
06 -
⅓ cup red onion, chopped
→ Protein & Nuts
07 -
½ cup roasted and salted pistachios, chopped
08 -
1 (15 ounce) can chickpeas, drained and rinsed
09 -
½ cup crumbled feta cheese
→ Dressing & Seasonings
10 -
2 lemons, juiced (about 5-6 Tablespoons)
11 -
¼ cup extra virgin olive oil
12 -
Sea salt to taste
13 -
Ground pepper to taste
# Instructions:
01 -
Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
02 -
In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta.
03 -
Serve immediately or let the salad chill in the fridge a couple hours before serving.
04 -
Store salad in an airtight container for up to 5 days in the fridge.
# Notes:
01 -
Feel free to use bulgur if desired. Add bulgur and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 12 minutes. Drain off any excess water.
02 -
For a vegan version, skip the feta or use dairy-free feta cheese.
03 -
Add chopped avocado for extra creaminess and healthy fats.
04 -
Pistachios can be replaced with roasted almonds or sunflower seeds for a nut-free version.