My spin on the Jennifer Aniston Salad w/macro breakdown

This is a hugely popular recipe on the internet and for a good reason…it is delicious! I copied this recipe from Iowa Girl Eats and made a few adjustments. You can make this salad ahead of time and eat on it for lunch all week. It is a great choice for a regular macro day (if you are following the FASTer Way) and you can always add in chicken, shrimp, fish or steak for added protein.

Salad Ingredients:

1 cup dried quinoa cooked - yields 600grams cooked (1 cup uncooked w/2 cups of water per instructions on package)

1 cucumber - approximately 200grams - chopped

1 onion - approximately 100grams - diced

1 can chickpeas - 439grams - drained and rinsed

50grams pistachios - chopped

85grams crumbled fat free feta

Dressing:

2 lemons - juiced

1/4 cup of olive oil

salt & pepper

Cook the quinoa according to the instructions on the package. (I used Trader Joe’s TriColor Quinoa but any would work.). Allow the quinoa to cool as you prepare the remaining ingredients. Assemble the salad ingredients and pour the dressing on top. Toss to make sure the dressing is incorporated evenly throughout the salad. Enjoy!!

Macro breakdown:

This recipe yields approximately 14.75 servings at 100grams each.

100grams = 134 calories

6.4g of fat

15.5 grams of carbohydrates

5.3 grams of protein

3 grams of fiber