Jennifer Aniston Salad
Jennifer Aniston salad made with quinoa, feta cheese, garbanzo beans and cucumbers is a popular meal prep recipe perfect for summer or spring.
Equipment
Ingredients
- 2 cups Quinoa cooked
- 1 cup Cucumber chopped
- 1 cup red onion chopped
- ½ cup feta
- ½ cup pistachios chopped
- ⅓ cup mint diced
- 1 ¾ cup chick peas
Dressing
- ¼ cup olive oil
- 3 tablespoon lemon juice
- 1 teaspoon garlic powder
- 4 tablespoon red wine vinegar
- salt and pepper to taste
Instructions
- Cook 1 cup of quinoa in 2 cups of water. Cook according to package directions. Fluff and let cool completely.2 cups Quinoa
- While the quinoa cools, chop the cucumbers, onions, mint, and pistachios. Drain the chick peas.1 cup Cucumber, 1 cup red onion, ½ cup feta, ½ cup pistachios, ⅓ cup mint, 1 ¾ cup chick peas
- In a small mixing bowl, whisk together the olive oil, lemon juice, red wine vinegar, and garlic powder. Set aside. See photos above for a great visual.¼ cup olive oil, 3 tablespoon lemon juice, 1 teaspoon garlic powder, 4 tablespoon red wine vinegar
- Once the quinoa is cooled add it to a large mixing bowl and add in the chopped vegetables, pistachios and chick peas. Mix until evenly distributed. Pour the dressing over the top and mix together.
- Add salt and pepper according to taste preferences.salt and pepper to taste
Video
Notes
- Make the quinoa the night before so it's nice and cool when you are ready to make this recipe.
- Add a protein like grilled chicken, or top with avocado.
- Orzo- this is a low carb salad but you can mix it up by substituting the quinoa with 2 cups of cooked and cooled orzo pasta. You can use any pasta noodle but we love how small orzo is.
- Couscous - though not a gluten free option, another base you can use for this salad is couscous instead of quinoa. It makes for a great base and can be substituted at a 1:1 ratio.
- Bulgur - the original recipe was made with bulgur. You can use bulgur instead of quinoa at a 1:1 ratio fora great tasting recipe.
- Lentil-Instead of chickpeas, or in addition to them, you can use 1 ¾ cup cooked lentils for a high protein substitute.
- Kale- try add 1 cup of diced kale leaves for extra flavor, texture, and vitamins. It add a nice color as well.
- Cilantro Lime Crema Sauce- Instead of the of the traditional dressing, try mixing in our Cilantro Lime Crema Sauce.
- Dijon Mustard- Want a stronger tasting dressing? Add in 2 tablespoons of dijon mustard instead of lemon juice to make a mustard vinaigrette.
- Tahini Dressing - instead of the lemon/red wine vinegar dressing that is written, you can use a tahini dressing. We have a this delicious lemon herb tahini that can be watered down for tasty dressing.
Nutrition
Serving: 1cupCalories: 467kcalCarbohydrates: 55gProtein: 16gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 11mgSodium: 151mgPotassium: 633mgFiber: 9gSugar: 4gVitamin A: 239IUVitamin C: 6mgCalcium: 133mgIron: 5mg
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