Jennifer Aniston Salad

• portions: 6 servings
• temps total: 25 minutes

Ingrédients

1 cup uncooked quinoa

2 cups water

1 cup cucumber (chopped)

½ cup parsley (chopped)

½ cup mint (chopped)

⅓ cup red onion (chopped)

½ cup roasted and salted pistachios (chopped)

1 15 ounce can chickpeas (drained and rinsed)

2 lemons (juiced, about 5-6 Tablespoons)

¼ cup extra virgin olive oil

sea salt (to taste)

ground pepper (to taste)

½ cup crumbled feta cheese

Instructions

Cook quinoa

Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.

Combine

In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta.

Serve immediately or let the salad chill in the fridge a couple hours before serving.

Store salad in an airtight container for up to 5 days in the fridge.

Nutrition

• Taille de Portion: 1 /6 recipe
• Calories: 391 kcal
• Lipides Totaux: 21 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 12 g
• Cholestérol: 11 mg
• Sodium: 274 mg
• Glucides Totaux: 37 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 3 g
• Protéines: 14 g