Perfect Summer Salad
Since the weather is warming up I finally made sure I had all the ingredients as it seems like the perfect “summer salad”. This recipe is adapted slightly from the @iowagirleats Jennifer Aniston Salad recipe! There are so many ways to adapt this and make it work for you! I love using bone broth to cook rice and quinoa to give an extra protein boost and since we are eating this for supper I want a little more warmth so we are adding grilled marinated chicken thighs to it! I also tweaked by using 1/4 red wine vinegar in place of all the lemon juice and cut the mint down. I’ll also add some fresh pistachios once I serve it!
Ingredients
2 C chicken bone broth (to up protein content)
1 C dry quinoa
15 oz can chickpeas, drained and rinsed
1 cucumber, diced
1/2 small red onion, minced
1/2 C fresh parsley, finely chopped
1/4 C fresh mint leaves, finely chopped
1/4 C roasted salted pistachios, chopped
1 C crumbled feta cheese
salt and pepper, to taste
For the Lemon Dressing:
1/4 C lemon juice
1/4 C red wine vinegar
1/2 C extra virgin olive oil
1 Tablespoon honey
salt and pepper, to taste
Directions
First two steps can be done 1-2 days ahead of time:
1. For the Lemon Dressing: Add ingredients and whisk to combine.
2. Add chicken bone broth to 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, 15 minutes. Fluff cooked quinoa with a fork then scoop into a large bowl to cool. Once cool, cover with lid and then refrigerate until chilled.
3. When ready, add chilled quinoa to a large mixing bowl and add remaining ingredients. Pour dressing in and mix to combine. Can be refrigerated for up to 3 days.
Original recipe- https://iowagirleats.com/jennifer-aniston-salad/