This Lightened Up Jennifer Aniston-Inspired Salad is fresh, filling and full of nutrient dense ingredients. Packed with protein-rich quinoa and chickpeas, crisp cucumbers, bright herbs, and a zesty lemon honey dressing, it strikes the perfect balance between wholesome and satisfying. This is the perfect spring salad to add to any meal, or to have as a meal on its own. It makes a great meal prep as it lasts well in the fridge. Serve with a protein, or with chips for scooping!
What is quinoa? How do you cook it?
I will be the first to admit, I have only cooked quinoa a handful of times. But, I really enjoy eating it whenever it is offered places. When I created this recipe, I decided I wanted something light in flavor and super clean for a lunch option, and quinoa was the first thing I thought of.
Quinoa is actually not a grain, although it really acts like one! It’s actually a seed. But, when it comes to cooking, the method is similar to that of a starchy grain: 1:2 ratio of quinoa to liquid, bring to a boil and then simmer, covered.
Similar to grains such as rice, barley, and farro, quinoa is perfect as a blank slate, or a vessel for other flavors. It takes on any flavor you pair it with, and because of this characteristic, it makes for a great cold salad. Add some oil and some acidity, and quinoa takes on a whole new flavor personality. I also love cooking quinoa in broth, since it is a way to give it flavor before adding the other ingredients. It’s a great way to season the quinoa for a small amount of calories, and also results in less of a need for oil later on.
What you’ll need to make this salad
Don’t let the length of the ingredient list scare you away from this delicious salad. It is mostly pantry staples and things you keep on hand. All of the ingredients blend together to make a super flavorful dish!
- chicken broth
- quinoa
- honey
- honey mustard
- olive oil
- salt
- pepper
- lemon
- cucumber
- red onion
- chickpeas
- fresh parsley
- fresh mint
- pistachios
- feta
How to make this Lightened Up Jennifer Aniston-inspired Salad
Start by rinsing the quinoa under cold water in a strainer. Transfer it to a small saucepan with the chicken broth and stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for about 25 minutes, or until all the liquid is absorbed. Once done, fluff the quinoa with a fork and let it cool slightly.
While the quinoa cooks, prepare the dressing. In a large mixing bowl, whisk together the honey, honey mustard, lemon zest, lemon juice, olive oil, salt, and pepper until smooth and well combined.
Next, chop the cucumber, red onion, parsley, and mint. Drain and rinse the chickpeas thoroughly.
Once everything is prepped, add the chopped vegetables, herbs, cooked quinoa, and chickpeas to the bowl with the dressing. Toss everything together until evenly coated. Finish by gently stirring in the feta and pistachios, then taste and adjust seasoning as needed.
Lightened Up Jennifer Aniston-Inspired Salad
Equipment
- small sauce pan
- mixing bowl
Ingredients
- 2 c chicken broth
- 1 c quinoa , (uncooked)
- 1 tbsp honey
- 1 tbsp honey mustard
- ¼ c olive oil
- ½ tsp kosher salt
- fresh cracked pepper
- 1 lemon, zested and juiced
- 2 c cucumbers, diced
- ½ c red onion, diced
- 15 oz can chickpeas, drained and rinsed
- ¼ c fresh parsley, chopped
- ¼ c fresh mint, chopped
- ¼ c shelled pistachios
- ½ c fat free feta
Instructions
- Rinse the quinoa under cold water in a strainer. Add the rinsed quinoa to a small sauce pan along with the chicken broth. Stire to combine.
- Bring to a boil, then reduce to simmer, covered. Cook the quinoa for about 25 minutes or until all liquid is absorbed. Fluff with a fork.
- In the meantime, prepare the dressing ingredients: add the honey, honey mustard, lemon zest and juice, olive oil, salt and pepper to the mixing bowl and whisk to combine.
- Chop the cucumber, red onion, and fresh herbs.
- Drain and rinse the chickpeas.
- Add the chopped vegetables, herbs, cooked quinoa, and chickpeas to the bowl with the dressing.
- Toss to combine, then add the feta and pistachios. Taste for seasoning.
Weight Watchers
Notes
Nutrition
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Chicken and Quinoa Skillet with Peanut Sauce
A thirty minute or less meal, chicken and quinoa skillet with peanut sauce has a flavor profile reminiscent of Thai cuisine. This skillet meal is jam-packed with vegetables from red bell pepper, to shredded carrots and cabbage, and flavored with fresh herbs. Protein-packed with lean ground chicken breast and bulked up with quinoa, this skillet makes for the ideal healthy lunch or dinner. The finishing touch is a thick and creamy peanut sauce to tie all the flavors together. The generous serving size of this meal is guaranteed to keep you full and satisfied.
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