Description
This refreshing Jennifer Aniston Quinoa Salad features a vibrant mix of tri-color quinoa, chickpeas, crisp cucumber, tangy feta, and crunchy pistachios tossed in a zesty lemon vinaigrette. Perfect as a light lunch or a nutritious side dish, this salad is easy to prepare, wholesome, and bursting with Mediterranean-inspired flavors.
Ingredients
Main Ingredients
- 1 bag Success Boil-In-Bag Tri-Color Quinoa, or 1 heaping cup cooked quinoa
- 1 can chickpeas, drained & rinsed
- 1/2 English cucumber, chopped
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped pistachios
- 1/4 cup finely diced red onion
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped fresh parsley
Lemon Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- 2 tsp pure maple syrup
- 2 tsp dijon mustard
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Quinoa: Prepare the Success Boil-In-Bag Tri-Color Quinoa according to the package directions. After cooking, allow it to cool and ideally chill it in the fridge or freezer before mixing with the other ingredients. This helps achieve a fresher salad texture.
- Make the Lemon Vinaigrette: In a small jar or mixing bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, pure maple syrup, and Dijon mustard. Whisk or shake well until emulsified, then season with salt and black pepper to taste.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled quinoa, drained chickpeas, chopped cucumber, crumbled feta, chopped pistachios, diced red onion, and the chopped fresh mint and parsley. Pour the prepared lemon vinaigrette over the salad and toss everything thoroughly to combine flavors.
- Serve and Chill: Serve the quinoa salad immediately or, for best flavor, chill it in the refrigerator for about 30 minutes before serving. This resting time allows the flavors to meld beautifully. Enjoy cold or at room temperature.
Notes
- Using chilled quinoa improves the texture and freshness of the salad.
- Feel free to substitute pistachios with walnuts or almonds if preferred.
- This salad keeps well in the refrigerator for up to 2 days, making it great for meal prep.
- Adjust the sweetness of the vinaigrette by varying the amount of maple syrup according to taste.
- For a vegan version, omit the feta cheese or replace it with a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
