Yields: 6 serving(s)
Ingredients
- – 1 cup uncooked quinoa , or bulgar wheat
- – 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
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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.
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In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta.
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Serve immediately or let the salad chill in the fridge a couple hours before serving.
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Store salad in an airtight container for up to 5 days in the fridge.
*Recipe Excerpted From: https://www.eatingbirdfood.com/jennifer-aniston-salad/#wprm-recipe-container-102536
