From the Cook
From the Cook
From the Cook
From the Cook
1/5
Jennifer Aniston Salad
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Instructions
1
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Rinse quinoa well under cool water.
2
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Add prepared quinoa and water to a small saucepan and bring to a boil. Reduce to simmering, and cook for 15 minutes. Place lid on top and allow to sit off the heat for 5 minutes.
3
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Remove from heat; fluff quinoa with a fork and set aside while you make the rest of the salad.
4
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In a medium bowl, stir together chickpeas, cucumber, red onion, feta cheese, parsley, mint and pistachios.
5
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Gently fold in the prepared quinoa.
6
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In a small bowl, whisk together the olive oil, lemon juice, and all-purpose seasoning until combined.
7
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Pour dressing over salad and gently toss until completely combined.
8
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Serve immediately or store in an airtight container in the refrigerator for up to three days.
My Calorie Intake
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Tips & Tricks (5)
- Toast Quinoa First 🌾Dry toast the quinoa in a pan for 2-3 minutes before boiling to enhance its nutty flavor and prevent a gummy texture.
- Dress Warm Quinoa 🫒Toss the quinoa with lemon juice and olive oil while still warm so it absorbs the dressing better than when cooled.
- De-Brine Your Chickpeas 🫘Rinse canned chickpeas thoroughly and pat dry to remove excess sodium and starch, allowing them to absorb the vinaigrette better.
- Chill Herbs Separately 🧊Keep fresh mint and parsley in ice water until just before assembly to maintain their crisp texture and vibrant color.
- Crumble Feta Last ✨Add feta cheese immediately before serving to prevent it from becoming too soft and melting into the dressing.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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