A few weeks ago, I discovered the salad recipe that Jennifer Aniston described as her “perfect salad.” After making it and eating it two weeks in a row, it’s become my perfect salad as well. It’s both fresh and refreshing, stores very well in the fridge for up to five days, and is an easy and delicious grab-and-go lunch for work days, picnics, or any day, really. I adjusted the recipe slightly to my tastes; here is how I made it.
Ingredients
- 1 cup blend of organic white & red quinoa, millet, & buckwheat (Super Grains from Whole Foods)
- 1 cup cucumber, chopped
- 1/2 cup mint
- 1/2 cup roasted & salted pistachios, chopped
- 1 can chickpeas, rinsed & drained
- 1/2 cup crumbled feta cheese
- 2 lemons, juiced
- 1/4 cup olive oil
- onion powder, parsley, & sea salt to taste
Making it is very simple. Rinse the quinoa, then cook it (takes around 15-20 minutes). Let the quinoa cool for about 10 minutes while combining the cucumber, mint, pistachios, chickpeas, and feta cheese. Add quinoa last and top with the lemon, olive oil, and seasonings. Mix together and serve immediately or store in an airtight container in the refrigerator. For me, this lasted five days.
I hope you enjoy; it’s a perfect spring or summer dish!
