Jen Anniston Copycat Salad

Ingredients

Dressing

• 1/2 cup lemon juice

• 1 tbsp honey

• 1/2 tsp sea salt

• 1/2 tsp black pepper

Bowls

• 1 cup quinoa, rinsed

• 2 cups bone broth

• 1 14oz can chickpeas, drained and rinsed

• 1 cup feta, crumbled

• 1 English cucumber, diced

• 1/2 red onion, finely diced

• 1/2 cup tightly packed parsley, finely chopped

• 1/2 cup loosely packed mint, finely chopped

• 1/2 cup shelled pistachios, chopped

Instructions

Quinoa

1. Combine quinoa and bone broth in a sauce pot with a lid. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, until quinoa has absorbed all the liquid. Fluff with a fork and transfer to a bowl. Refrigerate until cooled.

Dressing

1. Whisk together lemon juice, honey, salt, and pepper. Set aside.

Salad

1. Assemble all ingredients in a large bowl. Toss with the dressing and enjoy. Best enjoyed after refrigerating for at least an hour for the flavors to meld.

MEAL PREP NOTES:

Toss the salad with only half the dressing. Store the remaining dressing in small ramekins or a jar in the fridge and add before eating. Will last for up to 5 days in the fridge.

Serves: 5 Time: 30 minutes  Calories: 584 Protein: 20g Carbs: 46g Fat: 37g