Creamy avocado, crunchy cucumbers, fluffy quinoa and a garden full of bright veggies are tossed in a light dressing to make this lively Quinoa Salad. It's the perfect blend of crisp vegetables, fresh herbs and nutrition-packed quinoa. Best of all, it's ready in just 30 minutes!
The rumor is that Jennifer Aniston ate this salad every day on the set of Friends. I NOW know why. It is beyond delicious and filled with healthy foods that will keep you full and satisfied. The zesty dressing compliments the ingredients and you'll be looking forward to lunch whenever it's on the menu.
Recipe Ingredients
- Quinoa: Has a mild, nutty flavor and is packed with vitamins, fiber and protein.
- Chickpeas: These have a creamy texture and earthy flavor, plus they are a great source of protein and fiber. Drain and rinse them before adding to the salad.
- Cucumber: These have a mild flavor and add a refreshing crunch.
- Feta cheese: This crumbly cheese adds a tangy, salty flavor and is a family favorite.
- Roma tomatoes: Also known as plum tomatoes, these are ideal for salads as they have less juice and seeds than other varieties. Dice them as the quinoa cooks.
- Avocado: A nutrient-dense food, it has a creamy texture that compliments the crunch of other ingredients.
- Red bell pepper: Tangy and sweet, bell peppers have a milder flavor than green bell peppers. Dice them as you prepare the other veggies.
- Pickled red onion: These have a nice crunch and a tangy flavor.
- Pistachios: Roughly chop these before adding.
- Red onion: These are milder than white or yellow onions, and add texture and a sharp taste.
- Parsley & mint: These herbs add vibrant flavors as a garnish. Use fresh if possible for the best flavor.
For the Dressing
- Olive oil: This coats the salad ingredients evenly so that flavors are distributed, while adding flavor and a smooth texture.
- Balsamic vinegar: Adds richness and a tangy flavor to the dressing.
- Garlic: Fresh or from a jar would work for this recipe. Mince or grate it before adding.
- Honey: Gives a sweetness and balances the other sharp flavors.
- Salt & Pepper: Salt enhances the other flavors and pepper adds a spicy bite to the overall taste of the dressing.
How to Make Quinoa Salad
Be sure to see the recipe card for full ingredients and instructions.
- Prepare quinoa. Rinse the quinoa before cooking. In a small saucepan, add the quinoa and water. Cover with a lid and bring to a boil. Reduce the heat to low and continue cooking for 15 minutes. Remove from heat (keeping the lid on) and let stand for 5 minutes or until all water is absorbed. Place the cooked quinoa in a large salad bowl off to the side, allowing it to cool.
- Blend salad. Add in the remaining salad ingredients. Toss and set aside.
- Add dressing. In a small bowl, add the vinaigrette dressing ingredients and whisk until incorporated. Pour over salad, gently toss, and serve.
Recipe FAQ's
Quinoa is usually categorized as a grain, but it is actually a seed. It is a complete protein, which means it contains all nine essential amino acids. In addition, quinoa is nutrient-rich, containing protein, minerals and fiber.
Quinoa is gluten-free, but always check the packaging to make sure that facilities where the product is packaged is also gluten-free.
Top Tips
- This quinoa salad tastes great added to a green salad or spread on a base of baby spinach.
- Add black beans for more protein and fiber. This salad can be customized to what ingredients you have in your fridge and pantry.
- Be sure to rinse the quinoa well before cooking. This removes the bitter taste that quinoa can sometimes have. Also, be sure that all of the water is absorbed to ensure that your quinoa is fluffy and light!
Recipe Variations
- In addition to the parsley and mint, you can add fresh chopped cilantro.
- Add some shredded chicken or grilled shrimp for more protein.
- You can substitute white beans for the chickpeas, or include both.
- Swap couscous or brown rice for the quinoa if you don't have it on hand.
Main Dishes to Pair with Quinoa Salad
This homemade quinoa salad compliments many main dishes and roasted vegetables or a simple garden salad. Here are some main dishes that will go well with the flavors in this recipe:
Storage
- To store: Store leftovers in an airtight container for 3-4 days in the fridge.
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Quinoa Salad Recipe (Jennifer Aniston Salad)
Ingredients
Salad
- ½ cup uncooked quinoa
- 1 cup water
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 large cucumber, diced (about 1 ¼ cups)
- ¼ cup chopped fresh parsley
- 10-15 mint leaves, minced
- ½ cup crumbled feta cheese
- 4 cups pickled red onion, diced
- ½ cup pistachios, roughly chopped
- 10 small roma tomatoes, diced
- ½ red onion, diced
- 1 large avocado, diced
- 1 red bell pepper, diced (about 1 ½ cups)
- ½ teaspoon salt
- ½ teaspoon black pepper
Dressing
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 cloves garlic, minced or grated
- 1 Tablespoon honey
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Rinse the quinoa before cooking. In a small saucepan, add the quinoa and water. Cover with a lid and bring to a boil. Reduce the heat to low and continue cooking for 15 minutes. Remove from heat (keeping the lid on) and let stand for 5 minutes or until all water is absorbed. Place the cooked quinoa in a large salad bowl off to the side, allowing it to cool.
- Add in the remaining salad ingredients. Toss and set aside.
- In a small bowl, add the vinaigrette dressing ingredients and whisk until incorporated. Pour over salad, gently toss, and serve.
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