Description
Jennifer Aniston’s signature salad brings Mediterranean freshness to lunch tables with crisp quinoa, herbed chickpeas, and bright cucumber. Packed with flavor and nutrition, this simple yet elegant recipe promises a delightful meal that you’ll crave again and again.
Ingredients
Scale
Salad Base:
- 1 cup (240 ml) cooked quinoa (cooled)
- 1/2 cup (120 ml) chopped cucumber
- 1/2 cup (120 ml) cooked chickpeas
- 1/2 cup (120 ml) crumbled feta cheese
Fresh Herbs and Aromatics:
- 1/4 cup (60 ml) chopped red onion
- 2 tablespoons (30 ml) fresh parsley (chopped)
- 2 tablespoons (30 ml) fresh mint (chopped)
- 2 tablespoons (30 ml) roasted pistachios (chopped)
Dressing:
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Rinse quinoa thoroughly under cold water, then cook according to package guidelines. Spread on a wide plate to cool and prevent clumping, allowing excess moisture to evaporate.
- While quinoa cools, finely dice cucumber into uniform small cubes, mince red onion, chop fresh parsley and mint leaves with precision.
- Transfer cooled quinoa to a spacious mixing bowl, creating a fluffy base for the salad.
- Add drained chickpeas, crisp cucumber chunks, pungent red onion, crumbled feta cheese, and freshly chopped herbs to the quinoa.
- Create a vibrant dressing by whisking extra virgin olive oil with freshly squeezed lemon juice, then season with sea salt and cracked black pepper.
- Drizzle the zesty dressing over the salad, using a gentle folding motion to ensure every ingredient is delicately coated without crushing the components.
- Just before serving, scatter roughly chopped roasted pistachios across the top for a delightful crunch and nutty flavor.
- Optionally, allow salad to rest for 10-15 minutes to let flavors meld together, serving at a cool room temperature for optimal taste experience.
Notes
- Rinse quinoa thoroughly before cooking to remove bitter coating and ensure fluffy texture.
- Dice vegetables finely for better blend and even distribution of flavors throughout the salad.
- Toast pistachios lightly before chopping to enhance their nutty aroma and add extra crunch.
- Adjust lemon juice and olive oil quantities based on personal taste preference for balanced dressing.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2
- Calories: 330
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 10mg