About this recipe

The viral Jennifer Aniston salad that reportedly kept her fueled on the set of Friends — a hearty, protein-packed bowl of quinoa, chickpeas, cucumber, fresh herbs, and crumbled feta tossed in a bright lemon vinaigrette. It's filling enough to be a full meal, endlessly customizable, and comes together in under 30 minutes. No wonder the internet can't stop making it.

Instructions

1. 1

   Combine the rinsed quinoa and 2 cups of water in a medium saucepan. Bring to a boil over ^[medium-high heat], then reduce the heat to ^[low], cover, and simmer for 13–15 minutes until the water is absorbed and the quinoa tails have unfurled. Remove from heat, fluff with a fork, and spread onto a large baking sheet to cool to room temperature, about 10 minutes.

2. 2

   In a small mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, fine sea salt, and black pepper until well combined. Taste and adjust seasoning — add more lemon juice if you want extra brightness.

3. 3

   In a large mixing bowl, combine the cooled quinoa, drained chickpeas, diced English cucumber, red onion, chopped Italian flat-leaf parsley, and chopped mint. Toss everything together until evenly mixed.

4. 4

   Pour the lemon vinaigrette over the salad and toss well to coat every ingredient. Fold in the crumbled feta cheese and chopped pistachios. Taste and add more fine sea salt, black pepper, or lemon juice as needed. Serve immediately at room temperature, or refrigerate for up to 30 minutes to let the flavors meld — it gets even better as it sits.