Quinoa Salad Recipe (Jennifer Aniston Salad)
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 comes together in under 30 minutes for a healthy meal anytime!
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Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 6 servings
Calories: 377kcal
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.
Notes
To store: Store leftovers in an airtight container for 3-4 days in the fridge.
Nutrition
Calories: 377kcal | Carbohydrates: 38g | Protein: 10g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 11mg | Sodium: 552mg | Potassium: 925mg | Fiber: 9g | Sugar: 15g | Vitamin A: 1950IU | Vitamin C: 58mg | Calcium: 144mg | Iron: 2mg
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