Mint & Feta Quinoa Salad

Inspired by the salad Jennifer Anniston supposedly ate on the set of Friends for 10 years.

Ingredients (Serves 4-6)

• 1 cup quinoa, rinsed and drained

• 2 cups chicken bone broth (for cooking the quinoa can sub for water)

• 1 cup cucumber, small diced

• ½ cup red onion, small diced

• ½ cup fresh parsley, finely chopped

• ½ cup fresh mint, finely chopped

• ½ cup salted roasted pistachios

• ½ cup feta cheese, crumbled

• 1 cup chickpeas (canned, drained, and rinsed)

Dressing

• 2 tablespoons high-quality olive oil

• 2 tablespoons fresh lemon juice (about 1 lemon)

• ½ teaspoon lemon zest (optional, for extra zing)

• ½ teaspoon maple syrup (just a dash for balance)

• ½ teaspoon sea salt (adjust to taste)

• Freshly cracked black pepper, to taste

Instructions

1. Cook the Quinoa according to package instructions. Option to sub water for chicken bone broth for additional protein.

2. In a small bowl, whisk together olive oil, lemon juice, lemon zest (if using), maple syrup, salt, and pepper. Adjust seasoning as needed.

3. Assemble the Salad — In a large mixing bowl, combine the cooled quinoa, diced cucumber, diced red onion, chopped parsley, chiffonade mint, chickpeas, pistachios, and feta.

   • Pour the dressing over the salad and toss gently but thoroughly to combine.

4. This salad can be served cold or at room temperature.