Jennifer Aniston Quinoa Salad (Print Version)
# Ingredients:
→ Base
01 -
2 cups chicken or vegetable stock
02 -
1 cup dry quinoa
03 -
15 oz can chickpeas, drained and rinsed
04 -
1 English cucumber, chopped
→ Aromatics & Toppings
05 -
1/2 small red onion, minced
06 -
1/2 cup packed fresh parsley, finely chopped
07 -
1/2 cup loosely-packed fresh mint leaves, finely chopped
08 -
1/2 cup roasted salted pistachios, chopped
09 -
1 cup crumbled feta cheese (4oz)
10 -
Salt and pepper to taste
→ Lemon Dressing
11 -
1/2 cup lemon juice (approximately 3-4 lemons)
12 -
1/2 cup extra virgin olive oil
13 -
1 tablespoon honey
14 -
Salt and pepper to taste
# Instructions:
01 -
Combine lemon juice, olive oil, honey, salt and pepper in a jar with a tight-fitting lid or small bowl. Shake vigorously or whisk until thoroughly blended.
02 -
Bring chicken or vegetable stock to a boil in a small saucepan over high heat. Add quinoa, reduce heat to low, cover, and simmer until quinoa is tender and liquid is absorbed, about 12-15 minutes. Fluff with a fork and transfer to a storage container or large mixing bowl to cool completely. Once cooled, cover and refrigerate until chilled.
03 -
In a large mixing bowl, combine the chilled quinoa with chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta cheese. Drizzle with desired amount of dressing and toss gently to combine all ingredients evenly.
04 -
Serve immediately or refrigerate for up to 3 days in an airtight container.
# Notes:
01 -
Use quinoa labeled 'pre-rinsed' for best results (Bob's Red Mill Organic Quinoa recommended).
02 -
For optimal texture and flavor, cook the quinoa a day ahead of time so it's properly chilled before mixing with other ingredients.