The Perfect Salad
I love social media as it shows me recipes I would never normally find. This salad is one of those and it is absolutely delicious. every single bite is amazing. There are many versions of it and this one is my favourite.
Some people call this the Jennifer Aniston salad, I personally won't as it's not my thing. She did say it's the perfect salad and I agree with her, so I named it the perfect salad.
You could add chicken to the salad and make it a perfect lunch for work, or serve it as a side to any barbecue. My kids take it to work as is, and they love it.
The quinoa is best cooked a day ahead of time so it’s chilled and ready to be mixed with the rest of the salad ingredients on the day you want to eat. But you can just make it in the morning on the day you need it, allow it to cool on your kitchen bench, then cover and refrigerate until cold.
This is the perfect salad for me, each bite is amazing.
Some people call this the Jennifer Aniston salad, I personally won't as it's not my thing. She did say it's the perfect salad and I agree with her, so I named it the perfect salad.
You could add chicken to the salad and make it a perfect lunch for work, or serve it as a side to any barbecue. My kids take it to work as is, and they love it.
The quinoa is best cooked a day ahead of time so it’s chilled and ready to be mixed with the rest of the salad ingredients on the day you want to eat. But you can just make it in the morning on the day you need it, allow it to cool on your kitchen bench, then cover and refrigerate until cold.
This is the perfect salad for me, each bite is amazing.
Recipe
Recipe adapted from iowagirleats.com/
Serves 8
2 cups chicken or vegetable stock
1 cup dry quinoa
400g can chickpeas drained and rinsed
1 English cucumber chopped
1/2 small red onion, finely diced
1/2 cup packed fresh parsley, finely chopped
1/2 cup loosely-packed fresh mint leaves, finely chopped
1/2 cup roasted salted pistachios, roughly chopped
200g crumbled feta cheese
salt and pepper to taste
For the lemon dressing:
1/2 cup lemon juice ~3-4 lemons
1/2 cup extra virgin olive oil
1 tablespoon honey
salt and pepper to taste
Serves 8
2 cups chicken or vegetable stock
1 cup dry quinoa
400g can chickpeas drained and rinsed
1 English cucumber chopped
1/2 small red onion, finely diced
1/2 cup packed fresh parsley, finely chopped
1/2 cup loosely-packed fresh mint leaves, finely chopped
1/2 cup roasted salted pistachios, roughly chopped
200g crumbled feta cheese
salt and pepper to taste
For the lemon dressing:
1/2 cup lemon juice ~3-4 lemons
1/2 cup extra virgin olive oil
1 tablespoon honey
salt and pepper to taste
For the Lemon Dressing:
Add all the ingredients to a jar with a tight fitting lid, then shake to combine.
For the Salad:
Add chicken or vegetable stock to a small saucepan over high heat then bring to a boil. Add quinoa then turn heat down to low, place a lid on top, and simmer until quinoa is tender and broth has been absorbed, 12-15 minutes. Fluff cooked quinoa with a fork then scoop into a storage container or large mixing bowl to cool. Once cool, cover then refrigerate until chilled. Can be made a day or two ahead of time.
Add chilled quinoa to a large mixing bowl then add chickpeas, cucumber, red onion, parsley, mint, pistachios and feta. Season with salt and pepper, to taste. Drizzle with desired amount of dressing, you don't need to use it all. Then toss to combine and serve, or refrigerate for up to 3 days.
Add all the ingredients to a jar with a tight fitting lid, then shake to combine.
For the Salad:
Add chicken or vegetable stock to a small saucepan over high heat then bring to a boil. Add quinoa then turn heat down to low, place a lid on top, and simmer until quinoa is tender and broth has been absorbed, 12-15 minutes. Fluff cooked quinoa with a fork then scoop into a storage container or large mixing bowl to cool. Once cool, cover then refrigerate until chilled. Can be made a day or two ahead of time.
Add chilled quinoa to a large mixing bowl then add chickpeas, cucumber, red onion, parsley, mint, pistachios and feta. Season with salt and pepper, to taste. Drizzle with desired amount of dressing, you don't need to use it all. Then toss to combine and serve, or refrigerate for up to 3 days.
Enjoy!