The Jennifer Aniston Salad: Fresh Gluten-Free Quinoa Salad
User Reviews
5
The Jennifer Aniston Salad: Fresh Gluten-Free Quinoa Salad
Description
This gluten-free quinoa salad cooks quinoa in vegetable broth until fluffy and cools it to room temperature. A dressing of olive oil, lemon juice, maple syrup, salt, and fresh mint is shaken together to add brightness and sweetness. The quinoa is combined with chopped fresh parsley, mint, finely diced red onion, drained chickpeas, diced cucumber, and chopped pistachios.
Crumbled feta or vegan feta adds creamy tang to the salad, balancing the fresh herbaceous and citrus notes. The dish showcases a blend of textures—soft and flaky quinoa, fresh crisp cucumber, crunchy nuts, and creamy cheese—making it lively and satisfying. It is suitable for a light lunch, side dish, or make-ahead meal.
The salad can be served immediately or chilled, making it flexible for different serving preferences and occasions.
To keep the salad fresh, store in an airtight container and consume within several days. Proper cooking and fluffing of quinoa are essential to prevent clumping and keep the salad light.
Ingredients
- 1 cup quinoa dry
- 2 cups vegetable broth
- 1 cup chickpeas drained and rinsed, canned
- ½ cup parsley finely chopped, fresh
- ¼ cup mint finely chopped, fresh
- ¼ cup red onion finely diced
- 1 English cucumber diced
- ½ cup pistachio chopped
- ½ cup feta cheese or vegan feta
Lemon Maple Dressing
- ¼ cup olive oil
- ¼ cup lemon juice from 1-2 lemons
- 1 tablespoon maple syrup
- 1 tablespoon mint finely chopped, fresh
- salt to taste
Instructions
- In a medium saucepan, bring 2 cups of vegetable broth to a boil. Then Stir in 1 cup of dry quinoa and return to a boil. Once boiling, reduce the heat to low and simmer until all the liquid is absorbed, about 8-12 minutes.
- Fluff the cooked quinoa with a fork and allow it to cool to room temperature.
- Next, combine olive oil, fresh lemon juice, maple syrup, salt, and finely chopped fresh mint in a mason jar (or small bowl). Secure the lid and shake well until the ingredients are well mixed.
- In a large bowl, mix the cooled quinoa, chopped parsley and mint, finely diced red onion, chopped pistachios, and drained and rinsed chickpeas.
- Drizzle the homemade dressing over the salad. Gently toss to ensure everything is evenly coated.
- Sprinkle crumbled feta over the salad and gently fold it in, adding a creamy texture and tangy flavor.
- Taste and adjust the seasoning if necessary. This Jennifer Aniston salad can be served immediately or chilled in the fridge.
Notes
- Store leftovers in an airtight container refrigerated for up to 3 days.
- Use a 2:1 liquid to quinoa ratio and cook until all liquid is absorbed for fluffy quinoa.
- Fluff cooked quinoa with a fork before mixing to avoid clumps.
- This salad can be made ahead and stores well chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 328kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 539mg | 22% |
| Potassium | 456mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 860IU | 17% |
| Vitamin B12 | 0.2µg | 8% |
| Vitamin C | 14mg | 16% |
| Calcium | 123mg | 12% |
| Iron | 3mg | 17% |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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