Jennifer Aniston Protein Salad (Print-Friendly Format)
Crunchy quinoa, chickpeas, and fresh herbs come together for a hearty, flavorful, protein-packed bowl.
# Required Ingredients:
→ Salad
01 -
480 ml chicken stock or vegetable stock
02 -
170 g dry quinoa
03 -
425 g canned chickpeas, drained and rinsed
04 -
1 English cucumber, chopped
05 -
0.5 small red onion, minced
06 -
15 g fresh parsley, finely chopped
07 -
10 g fresh mint leaves, finely chopped
08 -
65 g roasted salted pistachios, chopped
09 -
115 g feta cheese, crumbled
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Lemon Dressing
12 -
120 ml fresh lemon juice (from 3-4 lemons)
13 -
120 ml extra virgin olive oil
14 -
15 ml honey
15 -
Salt, to taste
16 -
Black pepper, to taste
# How to Make It:
01 -
Combine lemon juice, extra virgin olive oil, honey, salt, and black pepper in a jar with a tight-fitting lid or a small bowl. Shake or whisk until fully emulsified.
02 -
Bring chicken or vegetable stock to a boil in a small saucepan over high heat. Add quinoa, reduce heat to low, cover, and simmer for 12-15 minutes or until quinoa is tender and liquid is absorbed.
03 -
Fluff cooked quinoa with a fork and transfer to a large bowl or storage container. Allow to cool to room temperature, then cover and refrigerate until chilled.
04 -
Place chilled quinoa in a large mixing bowl. Add chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta cheese. Season with salt and black pepper.
05 -
Drizzle desired amount of lemon dressing over salad. Toss thoroughly to combine. Serve immediately or refrigerate for up to 3 days.
# Additional Information:
01 -
For best flavor and texture, use pre-rinsed quinoa and prepare it a day in advance for optimal cooling.
02 -
Nutritional data includes the entire amount of lemon dressing.