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Jennifer Aniston Quinoa Salad
With a delicious blend of quinoa, cucumbers, fresh herbs, and chickpeas tossed in a lemony dressing and accented with crunchy pistachios, this filling salad might just become your new best friend.
5
from
132
votes
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Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Main Course, Salad, Side Dish
Cuisine
American
Servings
6
Calories
260
kcal
Ingredients
1x
2x
3x
2
cups
cooked quinoa
1
cup
cucumber, diced
½
cup
red onion, chopped
½
cup
fresh parsley, chopped
½
cup
fresh mint, chopped
1
15-ounce can chickpeas, drained and rinsed
½
cup
roasted and salted pistachios, unshelled
6
tablespoons
lemon juice
about two lemons
¼
cup
olive oil
sea salt
ground black pepper
½
cup
crumbled feta cheese
use vegan feta cheese, if desired
Instructions
In a medium bowl, combine the cooked quinoa, cucumber, red onion, parsley, mint, chickpeas, and pistachios.
Pour the lemon juice and olive oil into a mason jar and tightly secure the lid. Shake vigorously to combine. Add salt and pepper to taste.
Drizzle the dressing over the quinoa salad and add the feta cheese crumbles. Gently toss to incorporate the dressing and cheese into the salad.
Can be served immediately or kept in the fridge until mealtime.
Nutrition
Calories:
260
kcal
Carbohydrates:
20
g
Protein:
7
g
Fat:
18
g
Saturated Fat:
4
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
10
g
Cholesterol:
11
mg
Sodium:
152
mg
Potassium:
329
mg
Fiber:
4
g
Sugar:
3
g
Vitamin A:
698
IU
Vitamin C:
16
mg
Calcium:
106
mg
Iron:
2
mg
Keyword
alpha-gal friendly, chickpeas, dairy-free, feta, fresh herbs, nuts, pistachios, quinoa, vegan, vegetarian
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