The Jennifer Aniston Salad – Quinoa Salad is made with cucumbers, feta cheese, red onion, and a simple vinaigrette. This flavorful salad can be served as a side dish or just a simple lunch! The Jennifer Aniston Salad is fresh, crunchy, and packed with plant-based protein and crunchy chickpeas. Drizzled with a simple three-ingredient dressing, it’s a perfectly light and refreshing salad.
INGREDIENTS IN JENNIFER ANISTON SALAD
- Chicken/Vegetable Stock: Cook the quinoa in chicken stock to give it more flavor. Vegans or Vegetarians use vegetable broth or stock.
- Quinoa: Quinoa is a nutrient-dense seed, not a grain, and is a great source of plant-based protein, minerals, and antioxidants.
- Chickpeas: Chickpeas, aka garbanzo beans, are high in fiber and protein.
- Cucumber: Diced cucumber provides a fresh crunch.
- Red Onion: The red onion also adds a nice crunch to this salad. If you don’t like raw onions, substitute it with chopped green onion or chives.
- Fresh Mint and Parsley: The mint and parsley take this salad to another level. Please don’t skip out on these ingredients the herbs provide a fresh flavor.
- Pistachios: Chopped pistachios provide a salty, satisfying crunch and added protein. Chopped walnuts, almonds, or even sunflower seeds would be great substitutes.
- Feta Cheese: Crumbled feta cheese amplifies the flavor of this salad. If you need to keep the salad dairy-free or vegan, you can use vegan feta or exclude it.
- Salt
- Pepper
- Lemons
- Extra Virgin Olive Oil
- Honey
HOW TO PREPARE JENNIFER ANISTON SALAD?
INSTRUCTIONS FOR LEMON DRESSING:
Add the lemon juice, extra virgin olive oil, and honey to a jar with a tight-fitting lid or small bowl. Shake the jar or use an immersion blender or whisk to combine. Set this aside for now.
CONSTRUCTING THE SALAD:
Add the chicken or vegetable stock and the quinoa to a small saucepan and bring to a boil. Reduce the heat to low and cover the pot. Simmer for fifteen minutes until the quinoa is tender and the liquid has been absorbed. Fluff cooked quinoa with a fork. Put the lid back on the pot and place it in the refrigerator until the quinoa is cooled. This step can be prepared a day in advance.
Add the chilled quinoa and all the other remaining salad ingredients to a large bowl.
Drizzle the dressing over the salad and toss to combine. You can serve immediately or you could refrigerate for a couple of hours to let the flavors marinate together.
Refrigerate this salad for up to three days. Eat it for lunch or eat it as a side dish paired with protein. You could add chopped cold chicken to the salad and make it a complete meal.
WHAT TO SERVE QUINOA SALAD WITH?
I think this salad is satisfying on its own. Eat it for dinner or lunch or eat it as a side dish paired with protein. Or you could add chopped cold chicken to the salad and make it a complete meal. Here are some protein ideas to pair this with:
VARIATIONS AND SUBSTITUTIONS
The popularity of Jennifer Aniston Salad – Quinoa Salad is insane. The already viral salad recipe can be made even better with these few variations:
- Cheese Substitutions: Replace the feta cheese with crumbled blue cheese or goat cheese.
- Nut Replacement: Use roasted almonds or cashews. In addition to sunflower seeds or pumpkin seeds instead of pistachios.
- Add More Greenery: Serve the salad over a bed of baby spinach, arugula, or mixed greens. Even chopped romaine lettuce would be amazing.
- More Veggies: Add chopped avocado, halved grape tomatoes, red or green peppers, or grated carrots.
- Add More Salt. Mix in chopped black or green olives into the salad.
- Add More Sweetness. Add dried cranberries or raisins for a touch of sweetness.
HOW TO STORE LEFTOVERS
You can store the dressed salad in the refrigerator in an airtight container for 4-5 days.
Jennifer Aniston Salad – Quinoa Salad
Ingredients
- 2 Cups Chicken Stock
- 1 Cup Quinoa
- 1 15 oz Can Chickpeas (drained and rinsed)
- 1 Cucumber (medium)(diced)
- ½ Red Onion (finely chopped)
- ½ Cup Fresh Parsley (finely chopped)
- ½ Cup Fresh Mint (finely chopped)
- ½ Pistachios (chopped)
- 1 (8 oz) Feta Cheese (crumbled)
- Salt and Pepper (to taste)
Ingredients for Dressing
- ½ Cup Lemon Juice (4-5 lemons)
- ½ Cup Extra Virgin Olive Oil
- 1 Tbsp Honey
- Salt and Pepper (to taste)
Instructions
Instructions for Lemon Dressing:
- Add the lemon juice, extra virgin olive oil, and honey to a jar with a tight-fitting lid or small bowl. Shake the jar or use an immersion blender or whisk to combine. Set this aside for now.
Constructing the Salad:
- Add the chicken or vegetable stock and the quinoa to a small saucepan and bring to a boil. Reduce the heat to low and cover the pot. Simmer for fifteen minutes until the quinoa is tender and the liquid has been absorbed. Fluff cooked quinoa with a fork. Put the lid back on the pot and place it in the refrigerator until the quinoa is cooled. This step can be prepared a day in advance.
- Add the chilled quinoa and add all the other remaining salad ingredients to a large bowl.
- Drizzle the dressing over the salad then toss to combine.
- You can serve immediately or you can refrigerate for a couple of hours to let the flavors marinate together.
- You can refrigerate this salad for up to three days. Eat it for lunch or eat it as a side dish paired with protein. You could even add chopped cold chicken to the salad and make it a complete meal.
- Enjoy!
