Jennifer Aniston Salad

Ingredients

• 2 cup Chicken or vegetable stock (Use either chicken stock or vegetable stock.)
• 1 cup Dry quinoa
• 15 oz Chickpeas (One can, drained and rinsed.)
• 1 English cucumber (Chopped.)
• 0.5 Red onion (Small; minced.)
• 0.5 cup Fresh parsley (Packed and finely chopped.)
• 0.5 cup Fresh mint leaves (Loosely packed and finely chopped.)
• 0.5 cup Roasted salted pistachios (Chopped.)
• 1 cup Feta cheese (Crumbled.)
• Salt (To taste; also for seasoning the quinoa as described in the body excerpt.)
• Black pepper (To taste.)
• 0.5 cup Lemon juice (About 3–4 lemons.)
• 0.5 cup Extra-virgin olive oil
• 1 tbsp Honey

Steps

1. 1

   In a saucepan, bring the stock to a boil.

2. 2

   Add the quinoa, reduce the heat, cover, and simmer for 15 minutes.

3. 3

   Fluff the cooked quinoa with a fork.

4. 4

   In a large bowl, combine the cooked quinoa, chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta.

5. 5

   In a separate bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the dressing.

6. 6

   Pour the dressing over the salad and toss gently to coat.

7. 7

   Season with additional salt and pepper if needed.

8. 8

   Let the salad sit for 10 minutes before serving.

Notes

The body excerpt also mentions rinsing the quinoa and serving chilled or at room temperature, optionally garnished with extra parsley. Those details are not part of the structured instructions; the excerpt contains conflicting ingredient variations, so the structured recipe data was followed. The structured dressing ingredient is malformed as a serialized heading/list, interpreted as a Lemon Dressing component.

Nutrition per serving

• salad
• main
• vegetarian
• gluten-free
• no-bake
• lunch