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Jennifer Aniston Salad Recipe

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★★★★★

4.5 from 59 reviews

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.

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

Find it online: https://yumwithmia.com/jennifer-aniston-salad-recipe/