Jennifer Aniston's Quinoa Salad Recipe Is High-Fiber & High-Protein Perfection (30 Minutes) by Jan Mostrom
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Anything Jennifer Aniston touches usually goes viral, and this delicious recipe for her quinoa salad is no exception. Jennifer Aniston’s quinoa salad recipe is healthy and delicious, and ready to eat in just 30 minutes.
Here's your healthy, wholesome, gluten-free shopping list for this high-protein and high-fiber recipe: quinoa, cucumber, fresh parsley, fresh mint, red onion, chickpeas, lemons for juicing, olive oil, feta and pistachios.
This healthy, nutrient-dense quinoa salad is so easy to prepare and to substitute different ingredients to make it your own. You could even add avocado if you want to add a bit more healthy fat to this already nutritionally dense salad. Get creative!
Variations: If you want to substitute bulgur for the quinoa, cook 1 cup of bulgur according to package directions then follow with the additional ingredients. You can substitute any nut or sunflower seeds for the pistachios. I added unsalted raw pistachios because that's what I had in the pantry and they were delicious. I prefer pickled onions over raw onions. Check out this simple pickled red onion recipe.
Let's go over the health benefits of eating this nutritious salad recipe that Jennifer Aniston loves. Check out the health benefits of quinoa, the health benefits of chickpeas, the health benefits of feta, the health benefits of cucumbers, the health benefits of fresh herbs and the health benefits of pistachios. Not to mention the health benefits of fiber and the health benefits of protein!
Serve this nutrient-dense, delicious grain salad as a side dish with just about any dinner, as a vegetarian main dish or as a deliciously healthy lunch. This is also a wonderful meal-prep recipe. Enjoy the goodness!
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 1 cup quinoa, uncooked (or bulgur wheat)
- 1 cup cucumber, chopped (I prefer Persian or English cucumbers)
- 1/2 cup parsley, chopped
- 1/2 cup mint, chopped
- 1/3 cup red onion, chopped
- 15 ounces (1 can) chickpeas, drained and rinsed
- 2 lemons, juiced (about 5 to 6 tablespoons)
- 1/4 cup extra virgin olive oil
- 1/2 cup feta cheese, crumbled
- 1/2 cup pistachios, roasted and salted
Here's how to make it:
- Rinse the quinoa then prepare according to package directions. When the quinoa is cooked, stir with a fork and set to the side.
- In a large salad bowl, mix everything except the pistachios. Season with salt and black pepper to taste.
- Toss gently to combine.
- Sprinkle the pistachios on top and serve. Store the salad covered in the fridge for up to five days.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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