Roughly based off of the “Jennifer Anniston” salad, but with a few tweaks. I’m not a huge fan of mint so I eliminated that, and topped with our own homemade italian dressing.

INGREDIENTS:

• 1 cup cooked quinoa
• 1 cup cucumber, chopped
• ⅓ cup red onion, chopped
• ½ cup roasted and salted pistachios, chopped
• 1 15 ounce can chickpeas, drained and rinsed
• 2 lemons, juiced (about 5-6 Tablespoons)
• ½ cup crumbled feta cheese
• 1 cup Cherry tomatoes
• Optional – Add cooked/cubed sweet potato or butternut squash

DIRECTIONS:

Cook quinoa in advance and then combine all ingredients in a bowl. We top with our Italian dressing recipe, found here.