Jennifer Aniston Salad

• Preparation time: 1 hour
• Number of servings: approximately 1400 grams of salad In 100 g of salad:
• Energy value 174 kcal
• Carbohydrates 15 g - Of which sugars 2 g
• Protein 6 g Fats 10 g
• Diet: gluten-free, low-sugar, vegetarian.
• quinoa - I used red 200 g - about 1 cup
• water or light vegetable broth 500 ml - 2 cups
• salt 1 flat teaspoon
• canned chickpeas 400 g
• ser more than 100 g
• roasted, salted pistachios 80 g - about half a cup
• greenhouse cucumber - long 1 piece - about 200 g
• half a red onion, about 80 g
• fresh, chopped mint 1/3 cup or more
• fresh parsley 1/3 cup or more
• freshly squeezed lemon juice 1.5-2 lemons
• fine olive oil 80 ml or more
• liquid honey 1 flat teaspoon
• freshly ground pepper up to 1/4 flat teaspoon

Jennifer Aniston Salad

Rinse one cup of quinoa, approximately 200 grams, with cold water and place it in a small pot. Pour in 500 ml (two cups) of water and a level teaspoon of salt. Bring to a boil, then reduce the heat so that the quinoa is simmering constantly, but not too vigorously. Cook, covered, for about 15 minutes or longer, until tender. If it hasn't absorbed all the water, drain the excess or strain it through a fine-mesh strainer. Set aside in a bowl to cool. After cooking, the quinoa weighed just under 400 grams.

Tips: I used red quinoa, but you can also easily cook the most popular kind, white. Black quinoa is also good, but it's a bit tougher after cooking. You can swap the quinoa for bulgur as a last resort.

While the quinoa is cooking and cooling, prepare the remaining ingredients. In a small bowl, pour 80 ml of light olive oil and a level teaspoon of your favorite runny honey. Squeeze in the juice of one whole lemon and another half of a juicy lemon. Add 1/4 level teaspoon of freshly ground pepper and mix thoroughly.

Tip: The original recipe calls for more olive oil and a lot more lemon juice. I find the amount I've used is sufficient. The salad is still quite intense and tart. On the second or third day (kept in the refrigerator), it mellows out a bit.

Peel and thinly slice a red onion weighing about 80 grams (I used half a large one). You can chop it even finer. Wash a large greenhouse cucumber and cut it lengthwise into four strips. Cut out the wet core, then cut the cucumber into small pieces (I don't peel it).

Prepare about half a cup, or roughly 80 grams, of roasted, salted pistachios. You can chop them finer with a knife, but I recommend leaving them whole.

Place the cooled quinoa in a large bowl. Add 400 grams of canned chickpeas, drained, and about 100 grams of crumbled feta cheese.

Add the prepared nuts, onion, and cucumbers. Add about 1/3 cup each of freshly chopped mint and parsley. Finally, pour in the remaining olive oil and lemon juice.

Tip: The original recipe calls for up to half a cup of chopped herbs. I find the amount I've listed is sufficient.

Thoroughly mix the salad ingredients. Check the flavor and decide if you want to add more spices (perhaps salt, which I don't add) or any vegetables or herbs of your choice. Serve the salad immediately or after chilling. Jennifer Aniston's salad can be prepared in advance. Store it covered in the refrigerator for up to 3 days.