Create the viral sensation Jennifer Aniston Salad at home and enjoy it all week. It’s delicious!
Where have I been that I never heard of the Jennifer Aniston Salad? Hardly a day goes by that I’m not looking up recipes online or reading about celebrities. Somehow, I missed this viral salad when it burst onto the scene a few years ago. I’m always looking for a good quinoa salad I can make in advance and enjoy as a quick lunch throughout the week.
The first thing to know is that it’s not what Jennifer ate each day while filming Friends (one of my all-time favorite shows). A personalized version of a Cobb Salad was her filming staple back then. She shared this recipe a few years ago as her “perfect salad,” a takeoff on a tabbouleh salad. It is a hearty yet healthy meal in a bowl.
Benefits of Eating Jennifer Aniston’s Salad
While I wish eating this quinoa and chickpea salad could make me look as fabulous as Jennifer, I know that will not happen. However, because this salad is a well-balanced mix of plant-based and dairy protein and healthy fats, it can help with weight loss. The salad is a filling meal that is high in nutrients and vitamins but low in calories. It will fill you up while helping you trim down. That works for me.
It is also gluten-free when made using quinoa instead of bulgar, like in the original recipe. If you prefer, you can use bulgar, following the cooking directions on the package. When shopping for the ingredients, get an English cucumber if you can, as it will not require seeding or peeling. Persian cucumbers are another excellent choice.
Avoid Overcooking Quinoa
I can’t tell you how many times I have overcooked quinoa. It has almost become a habit. I’m unsure if it’s my stove, pots, or forgetfulness from trying to do too many things at once, but my quinoa always seems to go from undercooked to overcooked quickly.
Luckily, it still tastes great, even if it gets mushy. I tend to have the same problem with lentils. My last batch turned into lentil soup. I guess I added too much broth. It was still delicious! So, if you’ve learned anything from this little story, watch your measurements and time when making quinoa!
How to Make Ahead and Store
This salad can be made ahead and kept in an airtight container in the refrigerator for up to 5 days. You can store it in individual portions to take on the go or in a large salad bowl with a lid. Extra dressing can be stored in a jar or airtight container and used to refresh the salad during the week, for other salads, or as a fish or chicken marinade. I do not recommend freezing this salad.
Serving Suggestions
This Jennifer Aniston Salad recipe is a complete meal in itself. However, you can still add other items to it if desired. Leftover cooked chicken and salmon are perfect additions, so check out the recipes for Broiled Salmon and Skillet Lemon Chicken for ideas. You can serve the salad alongside these meals for dinner and then add the protein to the salad the next day for lunch.
If you have a sweet tooth like me but want to keep on the healthy track, check out these Gluten-Free Scones and Oatmeal Chocolate Chip Cookies recipes. Check out my recommendations for making a gluten-free version of the cookies. They are so good.
Jennifer Aniston Salad
Ingredients
- 1 cup quinoa uncooked
- 2 cups water
- 1 cup cucumber diced
- 1/2 cup fresh parsley chopped
- 1/2 cup fresh mint chopped
- 1/3 cup red onion finely chopped
- 1/2 cup pistachios roasted and salted, chopped
- 15 oz can chickpeas drained and rinsed
- 1/2 cup feta cheese crumbled
- 1/4 cup extra virgin olive oil
- 1/2 cup lemon juice about 2 lemons
- Salt to taste
- Black pepper to taste
Instructions
- Rinse the quinoa under cold water to remove any impurities. In a medium pot, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and let cool slightly.
- In a large bowl, combine the cooled quinoa, diced cucumber, chopped parsley, chopped mint, finely chopped red onion, chopped pistachios, and drained chickpeas.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
- Gently fold in the crumbled feta cheese.
- Serve the salad immediately, or for enhanced flavor, let it chill in the refrigerator for a few hours before serving.
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