Jennifer Aniston Salad Recipe

Introduction

This refreshing salad, inspired by Jennifer Aniston’s favorite, combines wholesome ingredients like quinoa, chickpeas, and fresh herbs with a bright lemony dressing. It’s perfect for a light lunch or a vibrant side dish that’s both nutritious and satisfying.

Ingredients

• 2 cups chicken or vegetable stock
• 1 cup dry quinoa
• 15 oz can chickpeas (drained and rinsed)
• 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)
• 1/2 cup roasted salted pistachios (chopped)
• 1 cup crumbled feta cheese (4 oz)
• Salt and pepper (to taste)
• 1/2 cup lemon juice (~3-4 lemons)
• 1/2 cup extra virgin olive oil
• 1 tablespoon honey
• Salt and pepper (to taste)

Instructions

1. Step 1: Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.
2. Step 2: In a medium saucepan, bring the chicken or vegetable stock to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.
3. Step 3: Remove the quinoa from heat and fluff with a fork. Let it cool to room temperature.
4. Step 4: In a large bowl, combine the cooled quinoa, chickpeas, chopped cucumber, minced red onion, parsley, mint, chopped pistachios, and crumbled feta cheese.
5. Step 5: In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper until well combined.
6. Step 6: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
7. Step 7: Taste and adjust seasoning with additional salt and pepper if needed. Chill for at least 30 minutes before serving to allow flavors to meld.

Tips & Variations

• Use quinoa tri-color for a more colorful presentation and added texture.
• Substitute pistachios with toasted almonds or walnuts for a different crunch.
• Add halved cherry tomatoes or diced bell peppers for extra sweetness and color.
• For a vegan version, omit feta cheese or use a plant-based alternative.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you prefer the salad less soggy, and toss before serving. This salad can be served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, it tastes great when made ahead. Allow the salad to chill for at least 30 minutes to let the flavors develop. Keep it refrigerated and consume within 3 days.

Can I use water instead of stock to cook the quinoa?

Yes, water works fine, but using stock adds more flavor to the quinoa and enhances the overall taste of the salad.

Jennifer Aniston Salad Recipe

Print Recipe

★★★★★

5 from 98 reviews

This vibrant and refreshing Jennifer Aniston Salad combines protein-packed quinoa and chickpeas with fresh herbs, crunchy pistachios, and tangy feta cheese. Dressed with a zesty lemon and honey vinaigrette, it makes a perfect light lunch or a nutritious side dish full of Mediterranean flavors.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 cups chicken or vegetable stock
• 1 cup dry quinoa
• 15 oz can chickpeas, drained and rinsed
• 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
• 1/2 cup roasted salted pistachios, chopped
• 1 cup crumbled feta cheese (4 oz)
• Salt and pepper, to taste

Dressing Ingredients

• 1/2 cup lemon juice (approximately 3–4 lemons)
• 1/2 cup extra virgin olive oil
• 1 Tablespoon honey
• Salt and pepper, to taste

Instructions

1. Cook Quinoa: Rinse the dry quinoa under cold water to remove any bitterness. In a medium saucepan, bring the 2 cups of chicken or vegetable stock to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed all the liquid and is tender. Remove from heat and let it cool.
2. Prepare Dressing: In a small bowl, whisk together lemon juice, extra virgin olive oil, honey, salt, and pepper until fully emulsified and smooth. Adjust seasoning to taste.
3. Combine Salad Ingredients: In a large mixing bowl, combine the cooled quinoa, chickpeas, chopped cucumber, minced red onion, chopped parsley, chopped mint, chopped pistachios, and crumbled feta cheese. Season with salt and pepper.
4. Toss with Dressing: Pour the dressing over the combined salad ingredients. Toss gently but thoroughly to ensure everything is evenly coated with the lemony vinaigrette.
5. Chill and Serve: For best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve chilled or at room temperature.

Notes

• You can substitute vegetable stock for chicken stock to keep the salad vegetarian.
• Adjust lemon juice and honey in the dressing according to your taste preference for more tangy or sweet flavor.
• For a crunchier texture, toast the pistachios lightly before chopping.
• This salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Feel free to add other fresh herbs like dill or cilantro for variation.

Keywords: Jennifer Aniston Salad, quinoa salad, Mediterranean salad, chickpea salad, healthy salad, feta cheese salad, lemon vinaigrette, summer salad