Jennifer Aniston Quinoa Salad
A bright, herb-forward salad featuring quinoa, chickpeas, and crunchy pistachios, perfect for meal prep or summer potlucks.
Ingredients
For the Salad
- 1 bag Success Boil‑In‑Bag Tri‑Color Quinoa or 1 heaping cup cooked quinoa (cooled)
- 1 can chickpeas drained and rinsed
- 1/2 English cucumber chopped seeds removed if watery
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped pistachios shelled
- 1/4 cup finely diced red onion
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped fresh parsley
For the Dressing
- 1/4 cup extra virgin olive oil
- 1 lemon juiced (about 2–3 tbsp)
- 2 tsp pure maple syrup
- 2 tsp Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Prepare quinoa following the package directions for the Success Boil-In-Bag. Drain and spread on a tray to cool quickly. Chill in the fridge or pop it in the freezer for 10 minutes to speed things up.
- In a small jar or mixing bowl, add extra virgin olive oil, lemon juice, maple syrup, and Dijon mustard. Whisk or shake until emulsified. Season with salt and black pepper to taste.
- In a large bowl, add the cooked quinoa, drained chickpeas, chopped cucumber, crumbled feta, chopped pistachios, diced red onion, chopped mint, and chopped parsley.
- Pour the lemon vinaigrette over the salad. Toss gently but thoroughly so the dressing coats everything.
- Taste and adjust salt, pepper, or lemon as needed. Chill for 30 minutes if you can to help the flavors meld.
Serving
- Serve chilled or at room temperature.
Notes
For variations, swap walnuts or almonds for pistachios, use lime instead of lemon for a different citrus note, or replace feta with crumbled goat cheese for a creamier tang. Store in an airtight container for up to 3–4 days.