Recipes

[Chi-town girl]

The Jennifer Aniston Salad is fresh, crunchy, healthy, and packed with plant-based protein. I’ve been eating it on repeat as a light lunch and protein-filled snack after a challenging workout, plus I plan on making this salad for every BBQ or potluck I host or attend from now until Labor Day.

This recipe makes a TON of salad which is great because you can portion it out for easy lunches all week long. I also started lifting weights this past spring, and have been upping my protein intake. That said, I find a big scoop of Jennifer Aniston Salad makes a great post-workout snack. Love that boost of protein and nutrition!

Feel free to pair with grilled or roasted chicken, roasted or sauteed shrimp, a sizzling grilled steak, or even a sliced avocado to add healthy fats. YASS!

INGREDIENTS

serves a crowd

• 2 cups chicken or vegetable stock
• 1 cup dry quinoa
• 15oz can chickpeas, drained and rinsed
• 1 English cucumber, diced
• 1/2 small red onion, minced
• 1/2 packed cup fresh parsley, finely chopped
• 1/2 loosely-packed cup fresh mint leaves, finely chopped
• 1/2 cup roasted salted pistachios, chopped
• 1 cup (4oz) crumbled feta cheese
• salt and pepper, to taste

• For the Lemon Dressing:
  • 1/2 cup lemon juice (3-4 lemons)
  • 1/2 cup extra virgin olive oil
  • 1 Tablespoon honey
  • salt and pepper, to taste

DIRECTIONS

1. For the Lemon Dressing: Add ingredients to a jar with a tight fitting lid, or small bowl, then shake or whisk to combine.
2. Add chicken or vegetable stock to a small saucepan over high heat then bring to a boil. Add quinoa then turn heat down to low, place a lid on top, and simmer until quinoa is tender and broth has been absorbed, 15 minutes. Fluff cooked quinoa with a fork then scoop into a storage container or large mixing bowl with a lid to cool. Once cool, cover then refrigerate until chilled. Can be done a day or two ahead of time.
3. Add chilled quinoa to a large mixing bowl then add remaining salad ingredients. Drizzle with desired amount of dressing then toss to combine and serve, or refrigerate for up to 3 days.

NOTES

• Be sure to purchase quinoa that’s labeled “pre-rinsed”. I like Bob's Red Mill Organic Quinoa 
• The quinoa is best cooked a day ahead of time so it’s chilled and ready to be mixed with the rest of the salad ingredients on the day you want to eat.

[PhillyGirl23]

It's NOT her salad! She has repeatedly stated this 

[ellaphant]

I don't care whose valid it is. It sounds delicious, right up my alley. 

Thanks for posting!

[ellaphant]

I don't care whose salad it is. It sounds delicious, right up my alley. 

Thanks for posting!

[Mz iMac]

@Chi-town girl  How did you keep that salad fresh for a week?  Did you store in a vacuum pack container?

[Chi-town girl]

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@Mz iMac wrote:

@Chi-town girl  How did you keep that salad fresh for a week?  Did you store in a vacuum pack container?

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@Mz iMac - I haven't made it yet - copied from my social feed.

I use lock n lock containers for lunch prep for myself and family. I will divide this recipe into individual sized containers for bento box style lunches. I'm going to try it soon and will post my experience and recommendations 

[wagirl]

this looks amazing altho I am not a fan of quinoa-----I think I would start out making only 1/2 or even 1/4 of the recipe just to see if I like it. Think salmon or shrimp would taste good in it too. I do like chick peas but think  white beans would be good too. Lots of possiblities for this recipe

[Chi-town girl]

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@wagirl wrote:

this looks amazing altho I am not a fan of quinoa-----I think I would start out making only 1/2 or even 1/4 of the recipe just to see if I like it. Think salmon or shrimp would taste good in it too. I do like chick peas but think  white beans would be good too. Lots of possiblities for this recipe

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@wagirl - I've seen similar recipes using orzo instead of quinoa - substitutes for quinoa = brown rice, couscous, barley

[wagirl]

@Chi-town girl --yes--I bought a combo, already cooked, pkg of 7 assorted grains to use!! Also cooked up salmon  to throw in it too--Am looking forward to trying this.

[sueinsf]

I gave this a try and it was so good!  I cut the recipe in 1/4 and had it as a side dish, not a main course.  I did sub some ingredients - didn't use the red onion, parsley or mint and added avocado and chopped kalamata olives. I also used a mix of both red and white quinoa and used some lemon olive oil mixed with regular extra virgin olive oil (so next time I could probably use just the lemon oil and less lemon juice I think).  This tasted even better when I gave the leftovers a day in the fridge to chill and have the dressing fully infuse all the ingredients.

I would definitely make this again.