Imported from the web

The Jennifer Aniston Salad

Name: The Jennifer Aniston Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 2 tsp lemon zest (Zest of 1 medium lemon); 0.333 cup fresh lemon juice (Juice of 2 lemons); 0.25 cup olive oil; 1 tbsp honey; 1 tsp Dijon mustard; 0.75 tsp fine salt; 0.125 tsp black pepper; 2 cup cooked quinoa (Bulgar may be used instead. The source notes that about 3/4 cup dry quinoa makes 2 cups cooked.); 15 oz chickpeas (Drained and rinsed; about 1 can); 1 cucumber (Small cucumber, diced; about 1 cup); 0.333 cup red onion (Finely chopped); 0.333 cup fresh Italian parsley (Finely chopped); 0.5 cup fresh mint leaves (Finely chopped); 0.5 cup roasted pistachios (Finely chopped); 0.5 cup crumbled feta cheese; additional salt and black pepper (To taste, for seasoning the salad); additional lemon juice (Optional, to taste)

Imported by John Tan on SeeMeCook

A fresh, flavorful quinoa salad with chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta. Everything is tossed in a bright lemon-Dijon vinaigrette sweetened with honey.

8 servings15 minMediterranean

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Ingredients

2 tsp lemon zest (Zest of 1 medium lemon)
0.333 cup fresh lemon juice (Juice of 2 lemons)
0.25 cup olive oil
1 tbsp honey
1 tsp Dijon mustard
0.75 tsp fine salt
0.125 tsp black pepper
2 cup cooked quinoa (Bulgar may be used instead. The source notes that about 3/4 cup dry quinoa makes 2 cups cooked.)
15 oz chickpeas (Drained and rinsed; about 1 can)
1 cucumber (Small cucumber, diced; about 1 cup)
0.333 cup red onion (Finely chopped)
0.333 cup fresh Italian parsley (Finely chopped)
0.5 cup fresh mint leaves (Finely chopped)
0.5 cup roasted pistachios (Finely chopped)
0.5 cup crumbled feta cheese
additional salt and black pepper (To taste, for seasoning the salad)
additional lemon juice (Optional, to taste)

Steps

1
In a small bowl, combine the lemon zest, fresh lemon juice, olive oil, honey, Dijon mustard, fine salt, and black pepper. Whisk well until the dressing is combined. The dressing may be prepared up to 3 days in advance.
2
Prepare the quinoa according to the package instructions. The source notes that about 3/4 cup dry quinoa makes approximately 2 cups cooked. Cooked quinoa may be prepared up to 3 days in advance.
3
In a large bowl, combine the cooked quinoa, chickpeas, diced cucumber, chopped red onion, parsley, mint, pistachios, and crumbled feta cheese.
4
Season the salad with additional salt and black pepper to taste. Add more lemon juice if desired, then toss to mix.
5
Re-whisk the dressing, pour it over the salad, and toss until all ingredients are well coated.

Notes

Optional additions mentioned by the source include cooked, chopped chicken, avocado, or red bell pepper. Store in an airtight container in the refrigerator for up to 3 days. For meal prep, keep the dressing separate and toss it with the salad just before serving.