The Jennifer Aniston Salad

15 mins
Serves 8
https://www.iheartnaptime.net/jennifer-aniston-salad/?fbclid=IwY2xjawH5AIxleHRuA2FlbQIxMQABHWtweIXVF0drWqU0NmHMl3He9UfxA94SqS1AOcWmvIOxXFGmfPheHbRs3g_aem_hFGNXm-bbPk8GWH2fLTx0w

Directions

  1. 1In a small bowl, combine lemon zest, lemon juice, olive oil, honey, Dijon mustard, salt and pepper. Whisk well.
  2. 2In a small bowl, combine lemon zest, lemon juice, olive oil, honey, Dijon mustard, salt and pepper. Whisk well.
  3. 3In a small bowl, combine lemon zest, lemon juice, olive oil, honey, Dijon mustard, salt and pepper. Whisk well.
  4. 4Prepare quinoa according to package instructions.
  5. 5Prepare quinoa according to package instructions.
  6. 6Prepare quinoa according to package instructions.
  7. 7In a large bowl, combine all the salad ingredients and add salt and pepper to taste. Toss to mix.
  8. 8In a large bowl, combine all the salad ingredients and add salt and pepper to taste. Toss to mix.
  9. 9In a large bowl, combine all the salad ingredients and add salt and pepper to taste. Toss to mix.
  10. 10Re-whisk the dressing and pour over the salad. Toss until well coated
  11. 11Re-whisk the dressing and pour over the salad. Toss until well coated
  12. 12Re-whisk the dressing and pour over the salad. Toss until well coated

Ingredients

  • 2 teaspoons lemon zest
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon zest
  • 0.33 cup fresh lemon juice
  • 0.33 cup fresh lemon juice
  • 0.33 cup fresh lemon juice
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 1 Tablespoon honey
  • 1 Tablespoon honey
  • 1 Tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Dijon mustard
  • 0.75 teaspoon fine salt
  • 0.75 teaspoon fine salt
  • 0.75 teaspoon fine salt
  • 0.125 teaspoon black pepper
  • 0.125 teaspoon black pepper
  • 0.125 teaspoon black pepper
  • 2 cups cooked quinoa
  • 2 cups cooked quinoa
  • 2 cups cooked quinoa
  • 15 ounces chickpeas, drained and rinsed
  • 15 ounces chickpeas, drained and rinsed
  • 15 ounces chickpeas, drained and rinsed
  • 1 small cucumber, diced
  • 1 small cucumber, diced
  • 1 small cucumber, diced
  • 0.33 cup red onion, finely chopped
  • 0.33 cup red onion, finely chopped
  • 0.33 cup red onion, finely chopped
  • 0.33 cup fresh Italian parsley, finely chopped
  • 0.33 cup fresh Italian parsley, finely chopped
  • 0.33 cup fresh Italian parsley, finely chopped
  • 0.5 cup fresh mint leaves, finely chopped
  • 0.5 cup fresh mint leaves, finely chopped
  • 0.5 cup fresh mint leaves, finely chopped
  • 0.5 cup roasted pistachios, finely chopped
  • 0.5 cup roasted pistachios, finely chopped
  • 0.5 cup roasted pistachios, finely chopped
  • 0.5 cup crumbled feta cheese
  • 0.5 cup crumbled feta cheese
  • 0.5 cup crumbled feta cheese

Equipment

small bowlwhisklarge bowl

Tips

  • Make quinoa and dressing up to 3 days in advance and store in the refrigerator.
  • If you are sensitive to the sharp bite of a red onion, soak in cold water for 10 minutes, drain then add to the salad.
  • To prevent pistachios from losing their crunch, add just before serving.
  • 3/4 cups dry quinoa makes about 2 cups cooked