Jennifer Aniston Salad
Original recipe: eatingbirdfood.com
INGREDIENTS:
- 1 cup quinoa or bulgur wheat, uncooked
- 2 cups water
- 1 cup cucumber, chopped
- ½ cup parsley, chopped
- ½ cup mint, chopped
- ? cup red onion, chopped
- ½ cup roasted and salted pistachios, chopped
- 1 15-ounce can of chickpeas, drained and rinsed
- 2 lemons, juiced (about 5-6 Tablespoons)
- ¼ cup extra virgin olive oil
- sea salt, to taste
- ground pepper, to taste
- ½ cup crumbled feta cheese
DIRECTIONS:
- Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
- In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper, and feta.
- Serve immediately or let the salad chill in the fridge for a couple of hours before serving.
- Store salad in an airtight container for up to 5 days in the fridge.
PRO-TIPS:
Feel free to use bulgur if desired. Add bulgur and water to a small pot and bring the water to a boil. Reduce to a simmer, cover, and cook for 12 minutes. Drain off any access water. Fluff with a fork and let cool for 5-10 minutes.
Nutrition Facts: (recipe makes 6 servings)
Serving size – 1
- Fiber – 7g
- Carbohydrates – 37g
- Protein – 14g
- Fat– 21g
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