4
30
minutesWe love a trending recipe. Even when it’s not a trending recipe. This salad made its way through the blogosphere with post after post as Jennifer Aniston’s Salad. Except it’s not Jennifer Aniston’s salad as revealed by, well, Jennifer Aniston. We don’t know who got it wrong, but we’re glad they did. Because this salad is so, so right. Our Lemon Basil Extra Virgin Olive Oil loves the company of Lemon White Balsamic for the vinaigrette. The quinoa base gets tons of crunch from cucumbers, salty pistachios and chickpeas. If we were Jennifer Aniston, we would definitely claim this salad. So. Good.
Ingredients
2 cups cooked, cooled quinoa
1/2 cup minced red onion
1 cup loosely packed parsley leaves, chopped
1 cup loosely packed soft herbs, chopped
1/2 cup roasted, salted pistachios, roughly chopped
2 cups diced English Cucumber
1 can chickpeas, drained and rinsed
For the Vinaigrette:
1/2 cup Lemon White Balsamic
Juice of 1/2 lemon
1 Tbl minced shallot
1 tsp dijon mustard
1/2 tsp salt
1/4 tsp ground black pepper
Crumbled feta, for serving
Instructions
- First make the vinaigrette. Whisk together the Lemon White Balsamic Vinegar, salt, pepper, shallot and mustard. Drizzle in the Lemon Basil Extra Virgin Olive Oil while whisking. Taste and adjust with salt, pepper and lemon juice if needed.
- In a large bowl, combine the salad ingredients. Drizzle in the vinaigrette and allow to sit about 5 minutes before tasting. Taste and adjust with salt and pepper – keep in mind that the salad is garnished with feta which is salty.
- Garnish with feta and serve.
