Credit for this salad goes to Brittany Mullins at Eating Bird Food
The actual origins of this salad are a bit blurry, but stories surrounding Jennifer Aniston have simply made it hers. Whether you're a fan of Ms. Aniston or not, I can assure you that this salad will delight your senses and make you smile. Enjoy!
Ingredients:
- 1 cup quinoa or bulgur wheat, uncooked
- 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 black pepper to taste
- ½ cup crumbled feta cheese
Preparation:
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.
In a medium bowl, stir together cooked quinoa, cucumber,
parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt,
pepper and feta.
Optionally you can leave chickpeas, pistachios and/or feta on the side so each diner can create their own blend. Another option is to roast the chickpeas for an extra crunch.
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.
Blessed be... and happy cooking!