QUICK LISTEN - BSF (From Ep 415)

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BOOK: Corrie: Swan Song: Diana My Sister by Charles Spencer

SCREEN: Anna: Epic: Elvis Presley in Concert - IMAX

FOOD: Anna: The Jennifer Aniston Salad

Ingredients

½ cup quinoa dry, or 1-1½ cups cooked

salt and pepper

¼ cup extra-virgin olive oil

2 tablespoons lemon juice

1 teaspoon honey

1 small clove garlic grated on a microplane zester

15 oz. canned chickpeas drained and rinsed, about 1½ cups

2 cups diced cucumber from about 1 medium cucumber

½ cup finely diced red onion finely diced, from about ½ medium onion

¼ cup chopped fresh parsley

¼ cup chopped fresh dill

4 oz. feta cheese crumbled, about 1 cup, see notes

½ cup roasted and salted pistachios roughly chopped, or other nut or seeds

Instructions

Rinse the ½ cup quinoa well in a mesh sieve. Place in a small pot with ¾ cup water and ¼ teaspoon salt. Bring to a boil, cover, and simmer on low for 10 minutes. Turn off the heat and leave covered for 20 minutes. Uncover, fluff up, and store in the refrigerator until cooled. (Note: this can be done up to a day or two in advance of making the salad.)

In the bottom of a large bowl, whisk together ¼ cup extra-virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon honey, the grated 1 small clove garlic, and salt and pepper to taste (I used about ½ teaspoon salt and ¼ teaspoon pepper).

Add the cooked quinoa, the drained and rinsed 15 oz. canned chickpeas, 2 cups diced cucumber, ½ cup finely diced red onion, ¼ cup chopped fresh parsley, ¼ cup chopped fresh dill, ½ cup roasted and salted pistachios, and crumbled 4 oz. feta cheese. Toss together to coat everything in the dressing.

Serve immediately, or store for up to a few days before serving. If it dries out a bit, feel free to drizzle with a little more olive oil when serving.