This recipe provides the widely recognized, healthy quinoa salad popularized by Jennifer Aniston, featuring chickpeas, cucumber, feta, and a light vinaigrette.
Author:Ahazzam
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:4 servings
Category:Lunch
Method:Mixing
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
1 cup dry quinoa
2 cups water or vegetable broth
1 can (15 ounces) chickpeas, rinsed and drained
1 cup cucumber, diced
1/2 cup red onion, finely chopped
1/2 cup parsley, chopped
1/4 cup mint, chopped
1/2 cup feta cheese, crumbled
1/4 cup toasted almonds, slivered (optional)
For the Dressing: 1/4 cup olive oil
For the Dressing: 2 tablespoons red wine vinegar
For the Dressing: 1 teaspoon Dijon mustard
For the Dressing: Salt and pepper to taste
Instructions
Cook the quinoa: Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and let cool slightly.
Prepare the vegetables: While the quinoa cools, dice the cucumber, finely chop the red onion, parsley, and mint.
Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
Assemble the salad: In a large bowl, combine the cooked quinoa, chickpeas, diced cucumber, red onion, parsley, and mint.
Dress the salad: Pour the dressing over the quinoa mixture and toss gently to coat all ingredients evenly.
Finish and serve: Fold in the crumbled feta cheese and slivered almonds (if using). Serve immediately or chill for later.
Notes
For best flavor, allow the salad to rest in the refrigerator for at least 30 minutes before serving so the quinoa absorbs the dressing.
You can substitute brown rice or farro for quinoa if you prefer a different grain base.
Toasting the almonds enhances their crunch and flavor significantly.