Jennifer Aniston Vibrant Salad (Printable)

A protein-packed quinoa dish with cucumber, feta, herbs, and toasted nuts for a fresh, flavorful meal.

# What You Need:

→ Grains

01 - 1 cup uncooked quinoa or bulgur
02 - 2 cups water for cooking grains

→ Legumes

03 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables

04 - 1 large cucumber, diced
05 - 1/2 small red onion, finely chopped

→ Dairy

06 - 3/4 cup crumbled feta cheese (100 g)

→ Herbs

07 - 1/2 cup fresh parsley, chopped
08 - 1/4 cup fresh mint, chopped

→ Nuts & Seeds

09 - 1/3 cup toasted pistachios or slivered almonds, roughly chopped

→ Dressing

10 - 3 tablespoons extra virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 clove garlic, minced
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon black pepper

# Step-by-Step Guide:

01 - Rinse quinoa or bulgur thoroughly. In a medium saucepan, combine with 2 cups water and bring to a boil. Reduce heat, cover, and simmer until tender—approximately 12 minutes for quinoa or 15 minutes for bulgur. Fluff with a fork and allow to cool.
02 - In a large mixing bowl, combine cooled quinoa or bulgur, chickpeas, diced cucumber, finely chopped red onion, crumbled feta, chopped parsley, chopped mint, and toasted nuts.
03 - In a small bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, minced garlic, sea salt, and black pepper until emulsified.
04 - Pour the dressing over the salad ingredients and toss gently until well combined.
05 - Taste the salad and adjust seasoning if necessary. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It's substantial enough to eat alone but flexible enough to serve alongside grilled chicken or fish without feeling like a supporting role.
  • Most of it comes together while the grains cook, so you're not standing at the counter for long.
  • The flavors get better as it sits, making it perfect for meal prep or bringing to a gathering.
02 -
  • Don't dress the salad more than a couple hours ahead unless you want soggy cucumbers and separated dressing—make it an hour or two before eating if you're planning ahead.
  • The lemon juice matters more than you'd think; it's what keeps the whole thing from tasting heavy or one-note.
03 -
  • Make the dressing while the grains cook so everything is ready when you need it.
  • Taste the dressing on its own before mixing it in—it should be bright and salty enough to make you notice it.
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