The Jennifer Aniston Salad
Directions
- 1In a small bowl, combine lemon zest, lemon juice, olive oil, honey, Dijon mustard, salt and pepper. Whisk well.
- 2Prepare quinoa according to package instructions.
- 3In a large bowl, combine all the salad ingredients and add salt and pepper to taste. Toss to mix.
- 4Re-whisk the dressing and pour over the salad. Toss until well coated
Ingredients
- 2 teaspoons lemon zest
- 0.33 cup fresh lemon juice
- 0.25 cup olive oil
- 1 Tablespoon honey
- 1 teaspoon Dijon mustard
- 0.75 teaspoon fine salt
- 0.125 teaspoon black pepper
- 2 cups cooked quinoa
- 15 ounces chickpeas, drained and rinsed
- 1 small cucumber, diced
- 0.33 cup red onion, finely chopped
- 0.33 cup fresh Italian parsley, finely chopped
- 0.5 cup fresh mint leaves, finely chopped
- 0.5 cup roasted pistachios, finely chopped
- 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
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