Jennifer Aniston Salad

Serving Size: 6

Cook Time: 20 minutes & Prep time: 10 minutes

Nutrition Facts Per Serving

Calories: 350 | Protein: 11 g | Carbohydrates: 37 g | Fat: 19 g | Sodium: 500 mg

Ingredients:

• 1 cup White Quinoa

• 1 Tbsp Butter or Olive Oil

• 1 Large Cucumber, cubed

• ⅓ cup Red Onion, diced

• 1 can (15 0z) Chickpeas

• ½ cup Feta Cheese, crumbled

• ½ cup Parsley, chopped

• ½ cup Mint Leaves, chopped

• ½ cup Roasted Pistachios, chopped

Dressing:

• 2 Lemons, juiced (~5-6 Tbsp)

• ¼ cup Extra Virgin Olive Oil

• ½ Tsp Salt

• ½ Tsp Black Pepper, ground

Instructions:

1. Fluffy Quinoa: Rinse and drain the quinoa thoroughly. In a saucepan, heat 1 Tbsp butter or olive oil, then toast the quinoa for 1–2 minutes. Add 1½ cups water and bring to a boil. Reduce to a low simmer, cover, and cook 10–15 minutes, or until most of the water is absorbed. Turn off the heat, let sit for 5 minutes, then fluff with a fork. Fully cooked quinoa will look slightly translucent.

2. Chop & Combine: In a large bowl, combine the chopped cucumber, red onion, parsley, mint, pistachios, chickpeas, and feta. Add the cooked quinoa.

3. Dress & Serve: Whisk the dressing in a small bowl, pour over the quinoa and veggies, and toss gently. Serve chilled.

Special Note

• One cup of chickpeas provides roughly 15 grams of protein.

• Cook the quinoa in chicken broth for extra flavor.

• For the fluffiest quinoa, soak it for 2 hours or overnight before cooking. Use a 1:2 quinoa-to-water ratio.