Why You’ll Love This Recipe

This salad is not only light and refreshing but also incredibly satisfying thanks to the protein-packed quinoa. The mix of crunchy vegetables like bell pepper, cucumber, and red onion, combined with the sweet cherry tomatoes, creates a colorful, nutrient-dense base. The lemony dressing brightens everything up, while the optional feta adds creaminess and saltiness for a perfect balance. It’s a versatile dish that’s easy to prepare and perfect for meal prep or serving at a gathering. Plus, it’s a great way to get your veggies in without sacrificing flavor!

Ingredients

1 cup quinoa
2 cups water or vegetable broth
1 bell pepper (diced)
1 cucumber (diced)
½ red onion (finely chopped)
1 cup cherry tomatoes (halved)
¼ cup fresh parsley (chopped)
¼ cup feta cheese (crumbled, optional)
¼ cup olive oil
2 tablespoons lemon juice
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Rinse Quinoa: Begin by rinsing the quinoa under cold water to remove its natural coating, which can give a bitter flavor.
Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil over medium heat.
Simmer: Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed.
Cool Quinoa: Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and allow it to cool.
Prep Vegetables: While the quinoa cools, dice the bell pepper and cucumber, chop the red onion, halving the cherry tomatoes, and finely chop the fresh parsley.
Mix Ingredients: In a large mixing bowl, combine the cooled quinoa, diced vegetables, and parsley.
Dress the Salad: In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour this dressing over the salad and toss gently to combine.
Add Feta: If desired, sprinkle the crumbled feta cheese on top of the salad.
Serve: This salad can be served immediately or chilled in the refrigerator for up to an hour to let the flavors meld.

Servings and Timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Variations

Add Protein: To make this salad more filling, you can add grilled chicken, shrimp, or chickpeas for a vegetarian protein boost.
Dairy-Free Option: Skip the feta or use a dairy-free alternative to keep the salad light and vegan.
Add Avocado: For extra creaminess, add some diced avocado to the salad right before serving.
Spicy Version: If you like a little heat, toss in a finely chopped jalapeño or a dash of red pepper flakes.
Herb Variations: Experiment with different herbs like basil, mint, or cilantro to change up the flavor profile.

Storage/Reheating

This Jennifer Aniston Salad can be stored in an airtight container in the refrigerator for up to 2 days. It’s best served chilled, but you can enjoy it at room temperature as well. The quinoa and vegetables will stay fresh, but the dressing may separate, so just give it a quick toss before serving. If you’ve added feta cheese, it’s best to eat the salad within a day to ensure it stays fresh.

FAQs

Can I make this salad ahead of time?

Yes! This salad is perfect for meal prep. You can prepare it up to a day ahead and store it in the fridge. The flavors will continue to meld and become even more delicious.

Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with other grains like couscous, farro, or bulgur wheat. Just adjust the cooking time according to the grain you choose.

How can I make this salad spicier?

If you want to add some spice, you can mix in fresh diced jalapeños, red pepper flakes, or even a bit of hot sauce to the dressing.

Can I use canned chickpeas instead of quinoa?

Yes, if you’re looking for a grain-free option, you can use canned chickpeas instead of quinoa. Just rinse and drain them well before adding them to the salad.

Can I add more veggies?

Absolutely! Feel free to add other vegetables like cucumber, shredded carrots, or even roasted sweet potatoes to the salad for extra flavor and texture.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. You can enjoy it cold or at room temperature.

Can I serve this salad as a main dish?

Yes, this salad can easily be turned into a main dish by adding grilled chicken, salmon, or a plant-based protein like tofu or tempeh.

How do I make the quinoa fluffier?

To make fluffier quinoa, make sure you use the right ratio of water to quinoa (usually 2:1), and let the quinoa rest for 5 minutes after cooking. Fluff with a fork to separate the grains.

Can I use bottled lemon juice for the dressing?

Fresh lemon juice is recommended for the best flavor, but if bottled lemon juice is all you have, that will work as well.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free as long as you’re using quinoa or other gluten-free grains and ingredients.

Conclusion

The Jennifer Aniston Salad with Quinoa is the ultimate healthy and delicious dish. It’s fresh, colorful, and packed with nutrients that will leave you feeling satisfied and energized. Whether you’re enjoying it as a side or a main dish, this salad is perfect for any occasion, from casual lunches to more formal gatherings. The combination of quinoa, fresh vegetables, and lemony dressing makes this salad a winning recipe that’s sure to become a staple in your meal rotation.

Jennifer Aniston Salad with Quinoa: An Amazing Ultimate Recipe

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The Jennifer Aniston Salad with Quinoa is a vibrant and healthy dish made with crunchy vegetables, protein-packed quinoa, and a zesty lemon dressing. It’s a refreshing and satisfying salad that’s perfect for lunch, a side dish, or a light dinner, with the option to add feta cheese for a creamy touch.

Author: Amy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Salad
Method: Boiling
Cuisine: American

Instructions

Rinse Quinoa: Begin by rinsing the quinoa under cold water to remove its natural coating, which can give a bitter flavor.
Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil over medium heat.
Simmer: Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed.
Cool Quinoa: Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and allow it to cool.
Prep Vegetables: While the quinoa cools, dice the bell pepper and cucumber, chop the red onion, halving the cherry tomatoes, and finely chop the fresh parsley.
Mix Ingredients: In a large mixing bowl, combine the cooled quinoa, diced vegetables, and parsley.
Dress the Salad: In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour this dressing over the salad and toss gently to combine.
Add Feta: If desired, sprinkle the crumbled feta cheese on top of the salad.
Serve: This salad can be served immediately or chilled in the refrigerator for up to an hour to let the flavors meld.