Jennifer Aniston Salad Recipe

Introduction

This refreshing Jennifer Aniston Salad is a vibrant mix of quinoa, fresh herbs, crunchy pistachios, and tangy feta, all brought together with a zesty lemon dressing. Perfect for a light lunch or a nutritious side, it’s easy to make ahead and enjoy any day of the week.

Ingredients

• 2 cups chicken or vegetable stock
• 1 cup dry quinoa
• 15 oz can chickpeas (drained and rinsed)
• 1 English cucumber (chopped)
• 1/2 small red onion (minced)
• 1/2 cup packed fresh parsley (finely chopped)
• 1/2 cup loosely-packed fresh mint leaves (finely chopped)
• 1/2 cup roasted salted pistachios (chopped)
• 1 cup crumbled feta cheese (4 oz)
• Salt and pepper (to taste)
• 1/2 cup lemon juice (~3-4 lemons)
• 1/2 cup extra virgin olive oil
• 1 Tablespoon honey

Instructions

1. Make the lemon dressing: Combine lemon juice, olive oil, honey, salt, and pepper in a jar with a tight-fitting lid or a small bowl. Shake or whisk well to blend the ingredients thoroughly.
2. Cook the quinoa: In a small saucepan, bring the chicken or vegetable stock to a boil over high heat. Add the quinoa, then reduce the heat to low, cover with a lid, and simmer until the quinoa is tender and the broth has been absorbed, about 12–15 minutes.
3. Cool the quinoa: Fluff the cooked quinoa with a fork, then transfer it to a storage container or large bowl to cool. Cover and refrigerate until chilled, which can be done a day or two in advance.
4. Prepare the salad: In a large mixing bowl, combine the chilled quinoa, chickpeas, chopped cucumber, minced red onion, parsley, mint, pistachios, and crumbled feta cheese.
5. Dress and toss: Drizzle the salad with your desired amount of lemon dressing—use less or more to taste. Toss gently to combine and serve immediately, or refrigerate for up to 3 days before serving.

Tips & Variations

• For extra protein, add grilled chicken or roasted chickpeas.
• Try swapping pistachios for toasted almonds or walnuts for different textures.
• Add cherry tomatoes or bell peppers for a pop of color and sweetness.
• For a vegan version, omit the feta or use a plant-based cheese alternative.
• Make the salad a day ahead to let flavors meld, just dress right before serving for the freshest taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible and toss the salad just before serving to maintain freshness. Leftovers can be enjoyed cold or at room temperature but are best not reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of stock to cook the quinoa?

Yes, you can use water instead of stock, but cooking quinoa in stock adds more flavor to the salad.

How do I prevent the salad from becoming soggy?

Make sure the quinoa is fully cooled and drained before mixing with other ingredients. Also, add the dressing just before serving or keep it separate if prepping in advance.

Jennifer Aniston Salad Recipe

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Jennifer Aniston Salad is a refreshing and wholesome quinoa-based salad packed with vibrant Mediterranean flavors. This nutrient-rich dish combines tender quinoa cooked in chicken or vegetable stock, crisp cucumber, red onion, fresh herbs, crunchy pistachios, creamy feta cheese, and a bright lemon-honey dressing. Perfect as a light lunch or a side dish, it can be prepared a day ahead and keeps well in the refrigerator for up to three days.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes plus chilling time
• Yield: 4–6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Quinoa and Base

• 2 cups chicken or vegetable stock
• 1 cup dry quinoa
• 15 oz can chickpeas, drained and rinsed

Vegetables and Herbs

• 1 English cucumber, chopped
• 1/2 small red onion, minced
• 1/2 cup packed fresh parsley, finely chopped
• 1/2 cup loosely-packed fresh mint leaves, finely chopped

Nuts and Cheese

• 1/2 cup roasted salted pistachios, chopped
• 1 cup crumbled feta cheese (4 oz)

Dressing

• 1/2 cup lemon juice (about 3–4 lemons)
• 1/2 cup extra virgin olive oil
• 1 tablespoon honey
• Salt and pepper to taste (both for salad and dressing)

Instructions

1. Prepare the Lemon Dressing: In a jar with a tight-fitting lid or a small bowl, combine the lemon juice, extra virgin olive oil, honey, and a pinch of salt and pepper. Shake or whisk vigorously until the dressing emulsifies and is well blended. Set aside.
2. Cook the Quinoa: Pour the chicken or vegetable stock into a small saucepan and bring it to a boil over high heat. Add the dry quinoa, reduce the heat to low, cover with a lid, and simmer gently for 12-15 minutes until the quinoa is tender and the broth is absorbed. Remove from heat.
3. Cool the Quinoa: Fluff the cooked quinoa with a fork to separate the grains. Transfer it into a large mixing bowl or storage container and allow it to cool completely. Cover and refrigerate until chilled, preferably for at least a couple of hours or overnight.
4. Combine Salad Ingredients: Once the quinoa is chilled, add the drained chickpeas, chopped cucumber, minced red onion, chopped fresh parsley and mint, roasted salted pistachios, and crumbled feta cheese to the bowl with quinoa.
5. Add Dressing and Toss: Drizzle the salad with your desired amount of the prepared lemon dressing. Toss gently but thoroughly to combine all ingredients evenly, ensuring every bite is flavorful. Adjust salt and pepper if needed.
6. Serve or Store: Serve the salad immediately for the freshest taste, or refrigerate it covered for up to three days. The flavors meld beautifully over time, making it an excellent make-ahead dish.

Notes

• You can use either chicken or vegetable stock depending on your preference or dietary needs.
• Quinoa can be cooked a day or two in advance to save time.
• Adjust the amount of dressing to your taste; some prefer a lighter coating.
• This salad keeps well refrigerated for up to 3 days, making it perfect for meal prep.
• For a vegan version, omit the feta cheese or substitute it with a plant-based cheese alternative.
• To enhance texture, toast the pistachios lightly before chopping if desired.

Keywords: Jennifer Aniston Salad, quinoa salad, Mediterranean salad, healthy salad, chickpea salad, lemon dressing, easy salad recipe