Cucumber, Quinoa, Mint & Parsley Salad

This is a delicious and filling salad that I make on a Sunday and have for a snack during the week. I don't add the nuts or cheese until just before serving. It keeps well in the refrigerator for a few days. I came across this salad following click-bait online. It was referred to as the "Jennifer Aniston Salad" and was touted as the salad that she ate every day on the set of Friends. True or not, it's a delicious dish!

Contributed by Marion Reinson


1 cup
quinoa (or more if you'd like)
1 can
chick peas or bean of choice
cucumber (seedless or remove seeds, if they're large)
1 bunch
mint leaves (finely chopped)
1 bunch
parsley (finely chopped)
lemon (juiced)
onion (finely minced)
2 tablespoons
olive oil
salt and pepper to taste
walnuts (to sprinkle on top)
feta cheese (to sprinkle on top)


Mix Ingredients from first portion of the list above



Juice of 1 lemon

Olive oil – about 2 tablespoons

Salt and Pepper to taste (don’t need too much salt)


Mix together and then add nuts and cheese right before serving

Nuts – your choice – pistachios, almond slivers, walnuts, etc.

Cheese – your choice – feta, small cubes or balls of mozzarella, etc.

Optional to add tomatoes and any other veggie you like. You can also swap out the mint for cilantro and add cheddar or basil and add mozzarella - it's an easily adapted salad!