Ingredients:

  • 1 cup (200g) quinoa, rinsed
  • 2 cups (475ml) water or vegetable broth
  • 1/4 teaspoon (1.5g) salt
  • 1 cup (200g) cooked bulgur wheat
  • 1 cucumber, peeled, seeded, and diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (120g) fresh parsley, chopped
  • 1/2 cup (120g) fresh mint, chopped
  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 4 ounces (115g) crumbled feta cheese (about 1 cup)
  • 1/2 cup (75g) shelled pistachios, roughly chopped
  • 1/4 cup (60ml) fresh lemon juice
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook the Quinoa: Combine quinoa, water/broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and let cool.
  2. Prepare the Bulgur Wheat: Prepare bulgur wheat according to package directions and allow to cool.
  3. Prep the Vegetables and Herbs: Dice the cucumber, red onion, parsley, and mint.
  4. Make the Dressing: Whisk together lemon juice, olive oil, red wine vinegar, garlic, oregano, thyme, salt, and pepper in a small bowl.
  5. Assemble the Salad: In a large bowl, combine the cooked quinoa, cooked bulgur wheat, cucumber, red onion, parsley, mint, chickpeas, and feta cheese.
  6. Dress and Toss: Pour the lemon-herb dressing over the salad and toss gently to coat.
  7. Garnish: Sprinkle with chopped pistachios (or walnuts) before serving the Jennifer Aniston quinoa salad.