Jennifer Aniston Salad
A bright and nutritious quinoa salad with crunchy almonds, fresh vegetables, and a zesty lemon-olive oil dressing, perfect for quick summer lunches or meal prep.
Ingredients
Main Ingredients
- 1 cup cooked quinoa Cook quinoa according to package directions.
- 1/2 cup chopped cucumber Seeded English cucumber works well.
- 1/2 cup cherry tomatoes Halved.
- 1/4 cup red onion Finely chopped for a gentle bite.
- 1/4 cup parsley Chopped (flat-leaf preferred).
- 1/4 cup almonds Sliced, toasted for flavor.
- Juice of 1 lemon About 2–3 tablespoons of fresh juice.
- 3 tablespoons olive oil Extra virgin for flavor.
- Salt and pepper To taste.
Instructions
Preparation
- If you haven't already, cook 1/2 cup dry quinoa according to package directions to yield about 1 cup cooked. Rinse the quinoa first, bring 1 cup water to a boil per 1/2 cup dry quinoa, simmer for 12–15 minutes, then fluff and cool.
- In a large bowl, combine the cooked quinoa, chopped cucumber, halved cherry tomatoes, finely chopped red onion, chopped parsley, and sliced almonds.
Dressing
- In a small bowl, whisk together the lemon juice, olive oil, and a pinch each of salt and freshly cracked black pepper. Taste and adjust acidity or salt as needed.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Let it rest for 5–10 minutes so flavors meld, then serve chilled or at room temperature.
Notes
This salad pairs well with grilled chicken or fish, and can also be served in a halved avocado or on a bed of baby greens. For best texture, consume within 2 days. Refrigerate leftovers in an airtight container.