Dinner

Jennifer Aniston Quinoa Salad Recipe

ByMaya Quinn February 5, 2026February 5, 2026

Introduction

This refreshing quinoa salad combines nutty tri-color quinoa with crisp cucumber, tangy feta, and crunchy pistachios. Brightened with a zesty lemon vinaigrette and fresh herbs, it’s a perfect light lunch or side dish.

A close-up shows a white bowl filled with a fresh salad made of three main layers. The bottom layer has light green cucumber cubes with smooth skin and a juicy texture. The middle layer is made of beige chickpeas, round and soft. The top layer includes fluffy cooked quinoa with small grains in white, red, and black colors, mixed with chopped fresh green herbs and bits of purple onion. The salad is held by a silver spoon scooping from the bowl, with the spoon slightly lifted. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bag Success Boil-In-Bag Tri-Color Quinoa, or 1 heaping cup of cooked quinoa
1 can chickpeas, drained & rinsed
1/2 English cucumber, chopped
1/2 cup crumbled feta cheese
1/3 cup chopped pistachios
1/4 cup finely diced red onion
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh parsley
1/4 cup extra virgin olive oil
1 lemon, juiced
2 tsp pure maple syrup
2 tsp dijon mustard
Salt
Black pepper

Instructions

Step 1: Prepare the Success Boil-In-Bag Tri-Color Quinoa according to the package directions. Once cooked, set it aside and chill it in the refrigerator or freezer before combining with other ingredients.
Step 2: Make the lemon vinaigrette by mixing the olive oil, lemon juice, pure maple syrup, and dijon mustard in a small jar or bowl. Add salt and black pepper to taste and stir well.
Step 3: In a large mixing bowl, combine the chilled quinoa, chickpeas, chopped cucumber, crumbled feta, pistachios, red onion, fresh mint, and fresh parsley.
Step 4: Pour the lemon vinaigrette over the salad and toss everything together until well coated.
Step 5: Serve immediately or chill the salad for about 30 minutes to let the flavors meld before enjoying.

Tips & Variations

For extra protein, add grilled chicken or tofu.
Substitute pistachios with toasted almonds or walnuts for a different crunch.
Use fresh lemon zest in the vinaigrette to enhance the citrus flavor.
Chilling the quinoa before mixing helps keep the salad fresh and crisp.

Storage

Store the quinoa salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled. If the salad absorbs too much dressing over time, stir gently before serving. Avoid freezing, as the texture of the salad ingredients will change.

How to Serve

The image shows a close-up of a colorful quinoa salad in a bowl. The salad has several layers and textures, including small fluffy white and red quinoa grains forming the base, mixed with light green cucumber slices, pale yellow cauliflower pieces, and whole beige chickpeas scattered on top. There are also chopped red onions adding purple color, and green cilantro leaves sprinkled throughout for freshness. Light brown roasted nuts are spread across the surface, adding crunch. Everything is mixed together with a slight gloss from the dressing, all set on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cooked quinoa instead of the boil-in-bag variety?

Yes, you can use any cooked quinoa. Just make sure it’s fully cooled or chilled before mixing in the other ingredients to maintain texture and freshness.