JENNIFER ANISTON SALAD WITH QUINOA | Healthy, Gluten-Free

To cook quinoa in Instant Pot: Rinse the quinoa under cold water and strain. Add to the Instant Pot along with 1.5 cups of water and a little salt; add a little olive oil. Set to pressure cook on HIGH for 1 minute. Once the timer is done, leave the pot alone for 10 minutes (NPR, natural pressure release). Fluff quinoa with a fork, cool down and use in the salad as needed.

To cook quinoa on a stovetop: Rinse the quinoa and strain. Add to a medium-sized saucepan with 2 cups of water and a little bit of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes. After 15 minutes, remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the quinoa with a fork.

Make the salad: Prepare the quinoa, drain the chickpeas, and dice up the vegetables and herbs. Assemble them in a large mixing bowl and add the crumbled feta and shelled, chopped pistachios.

Whisk the salad dressing separately or drizzle the lemon juice and olive oil over the salad and sprinkle with salt and pepper. Toss through and serve.

Equipment Needed

Spice Level:

Dietary