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/

Tara Woodland