5 from 1,353 votes
Jennifer Aniston Salad
Jennifer Aniston Salad combines quinoa with fresh cucumber, herbs like parsley and mint, red onion, crunchy roasted pistachios, and chickpeas, tossed in a lemon and olive oil dressing and topped with feta cheese. This mix yields a refreshing, slightly nutty salad with bright citrus notes and a variety of textures, suitable as a light meal or side dish. The quinoa or bulgur base provides a tender, fluffy foundation that soaks up the zesty dressing well.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
6
Calories:
391 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 1 cup quinoa or bulgar wheat, uncooked
- 2 cups water
- 1 cup cucumber chopped
- ½ cup parsley chopped
- ½ cup mint chopped
- ⅓ cup red onion chopped
- ½ cup pistachios chopped, roasted and salted
- 1 ounce can chickpeas drained and rinsed
- 2 lemon juiced (about 5-6 Tablespoons, plural
- ¼ cup extra virgin olive oil
- salt to taste, sea salt
- black pepper to taste, ground
- ½ cup feta cheese crumbled
Instructions
- Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
- In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta.
- Serve immediately or let the salad chill in the fridge a couple hours before serving.
- Store salad in an airtight container for up to 5 days in the fridge.
Cup of Yum
Notes
- Quinoa can be substituted with bulgur wheat; cook and drain excess water if using bulgur.
- To make the salad vegan, omit feta or use a dairy-free cheese substitute.
- Adding diced avocado can introduce creaminess and extra nutrients.
- Roasted and salted almonds can replace pistachios; for nut-free versions, try roasted sunflower seeds.
Nutrition Information
Serving
1/6 recipe
Calories
391kcal
(20%)
Carbohydrates
37g
(12%)
Protein
14g
(28%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Cholesterol
11mg
(4%)
Sodium
274mg
(11%)
Potassium
317mg
(7%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 391
% Daily Value*
| Serving | 1/6 recipe | |
| Calories | 391kcal | 20% |
| Carbohydrates | 37g | 12% |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 274mg | 11% |
| Potassium | 317mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.