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30 Minutes or Less

Mediterranean Quinoa Salad

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close-up overhead image of mediterranean quinoa salad in a bowl.

Fresh and flavorful mediterranean quinoa salad! This simple salad recipe is loaded with healthy veggies and tossed in a simple lemon dressing. Quinoa, chickpeas, olives, sundried tomatoes, basil, and feta – what’s not to love?!

close-up image of mediterranean quinoa salad in a bowl.

What You’ll Need to Make Mediterranean Quinoa Salad

Quinoa – Start with 2 cups of cooked red or white quinoa (I used white quinoa) for this recipe. To cook quinoa, simply rinse 1 cup of dry quinoa, then add to a small saucepan with 2 cups of water and a pinch of salt. Bring the quinoa to a boil, then reduce to a simmer and cover with a lid. Simmer quinoa for about 15 minutes, or until all liquid has been absorbed. Once cooked, let cool to room temperature before adding to this salad!

Chickpeas – A can of chickpeas adds some extra protein to this grain salad. However, if you don’t like chickpeas, you can leave them out. Or, feel free to swap out the chickpeas with your favorite white bean – canneloni beans or navy beans would also taste great!

Kalamata Olives – This classic mediterranean ingredient adds tons of delicious flavor to this quinoa salad! Either buy pitted kalamata olives, or slice and pit them yourself for this recipe.

Feta – Another staple ingredient in many mediterranean recipes! Feta cheese is deliciously creamy and salty, and takes this salad recipe to the next level. Though if feta’s not your thing, you can leave it out or replace if with your favorite soft white cheese.

mediterranean quinoa salad ingredients separated in a bowl.

Tips and Tricks

  • This salad is great for meal prep! You can fully prep and store this salad in the fridge for up to 4 days. The flavors will only intensify as it sits.
  • Feel free to change up this salad however you’d like! Not a fan of one of the ingredients? Either leave it out or replace it with whatever you prefer. This mediterranean quinoa salad is super easy to customize and make your own.
  • Love this recipe? Try this very similar Jennifer Aniston salad next!
mediterranean quinoa salad in a bowl with a glass of water on the side.

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Surprise! This mediterranean quinoa salad is already gluten-free! Quinoa is a naturally gluten-free grain.

Make it Vegan/Dairy-Free: Simply leave out the feta, or swap it out for your favorite non-dairy feta – I love this Violife Vegan Feta.

Mediterranean Quinoa Salad
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Mediterranean Quinoa Salad

0 from 0 votes
Recipe by Samantha Course: MainCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

0

minutes
Total time

15

minutes

Fresh and flavorful mediterranean quinoa salad! This simple salad recipe is loaded with healthy veggies and tossed in a simple lemon dressing. Quinoa, chickpeas, olives, sundried tomatoes, basil, and feta – what’s not to love?!

Ingredients

  • 2 cups cooked quinoa

  • 1 (15.5 ounce) can chickpeas, drained and rinsed

  • 1/2 English cucumber, chopped

  • 1 bell pepper, chopped

  • 1/2 red onion, chopped

  • 1/2 cup kalamata olives, pitted and sliced in half

  • 1/2 cup sun-dried tomatoes, finely chopped

  • 1/2 cup fresh basil, finely chopped

  • 1/3 cup crumbled feta

  • For the lemon dressing:

  • 1/2 cup olive oil

  • 1/4 cup lemon juice

  • 1 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Directions

  • Add the quinoa, chickpeas, cucumber, bell pepper, red onion, kalamata olive, sun-dried tomatoes, basil, and feta to a large bowl.
    • mediterranean quinoa salad step 1
  • In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until combined.
    • mediterranean quinoa salad step 2
  • Pour the dressing over the salad and toss to combine. Enjoy immediately or store in an airtight container in the fridge for up to 4 days.

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30 Minutes or Less

Jennifer Aniston Salad

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close-up image of jennifer aniston salad in a serving bowl

The viral Jennifer Aniston salad is super easy to make! Loaded with fresh ingredients – cucumber, red onion, parsley, mint, and feta – all tossed in simple lemon dressing. It’s not just healthy, but totally delicious too!

overhead image of Jennifer Aniston salad with pistachios and dressing on the side.

Jennifer Aniston recently described her perfect salad as, “bulgur wheat, cucumbers, parsley, mint, red onion, garbanzo beans, feta cheese, and pistachios.” And OMG the internet went CRAZY for it! Recipes similar to the salad the Friends actress described quickly popped up all over TikTok. The Jennifer Aniston salad went viral. So, as a foodie and fellow salad-lover, I had to give it a try for myself.

My version of the salad contains everything Jennifer described – bulgur wheat, cucumbers, parsley, mint, red onion, garbanzo beans, feta cheese, and pistachios – my only addition is a simple lemon, olive oil, salt, and black pepper dressing. Since Jen didn’t offer up a dressing herself, this is what I envisioned a salad like this being tossed in. And let me tell you, it TOTALLY lived up to the hype!

Dressing being poured over the Jennifer Aniston salad.

What You’ll Need to Make the Jennifer Aniston Salad

Bulgur Wheat or Quinoa – In keeping this super authentic to Jen’s recipe, I used bulgur wheat in my salad. However, bulgur wheat can be hard to come by, so I also offer up the option to use quinoa instead. Both are hearty, protein-rich, super nutritious grains. Never had bulgur wheat? It’s most similar to farro or barley, but smaller grain. Bulgur wheat has a nice nutty flavor, and will keep you full without feeling weighed down.

Garbanzo Beans/Chickpeas – What’s the difference between garbanzo beans and chickpeas? Literally nothing! They’re two names for the exact same thing. Jennifer Aniston called them “garbanzo beans,” but I call them “chickpeas,” so that’s what we’re sticking with. Chickpeas are an excellent source of protein, especially in this salad recipe!

Feta Cheese – Greek brined white cheese, made from sheep’s milk. Feta adds the perfect salty bite to this salad! And because it’s made with sheep’s milk, it has a lower lactose content. Meaning, those whoe are lactose intolerant (aka ME!), may have an easier time tolerating feta cheese. I, personally, can enjoy it in small amounts without any issue. However, if you can’t tolerate feta, or simply need a dairy-free option, check out my “make it vegan” section below!

Parsley and Mint – Don’t skimp on the fresh herbs! Fresh parsley and mint are my favorite parts of this salad. They add a super fresh and vibrant component to this recipe. Therefore, don’t leave ’em out!

close-up overhead image of Jennifer Aniston salad.

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Yes, bulgur wheat contains gluten. Therefore, opt for quinoa instead of bulgur wheat to make this Jennifer Aniston salad entirely gluten-free.

Make it Vegan/Dairy-Free: For a vegan/dairy-free salad, either leave out the feta cheese, or replace it with your favorite vegan feta. I love the Violife Vegan Feta, it tastes and crumbles just like the real thing!

Jennifer Aniston Salad
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Jennifer Aniston Salad

5 from 1 vote
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

    The viral Jennifer Aniston salad is super easy to make! Loaded with fresh ingredients – cucumber, red onion, parsley, mint, and feta – all tossed in simple lemon dressing. It’s not just healthy, but totally delicious too!

    Ingredients

    • For the bulgur wheat/quinoa:

    • 1 cup bulgur wheat or quinoa, dry

    • 2 cups water or vegetable broth

    • For the salad dressing:

    • 1/2 cup olive oil

    • 1/2 cup lemon juice

    • 1/2 teaspoon salt

    • 1/4 teaspoon black pepper

    • For the salad:

    • 1 (15 ounce) can chickpeas, drained and rinsed

    • 1 cup English cucumber, chopped

    • 1 cup feta cheese, crumbled

    • 1/2 red onion, diced

    • 1/2 cup roasted salted pistachios, roughly chopped

    • 1/2 cup fresh parsley, chopped

    • 1/4 cup fresh mint, chopped

    Directions

    • Add either bulgur wheat or quinoa to a small saucepan, along with water or vegetable broth. Bring to a simmer, then cover and cook over low heat for 12-15 minutes. Once bulgur wheat or quinoa has absorbed all liquid, remove from heat and let stand covered for an additional 5 minutes. Then, remove lid and fluff with a fork.
    • While the bulgur wheat or quinoa cooks, make the salad dressing by adding all ingredients to a bowl and whisking to combine.
    • Add cooked bulgur wheat or quinoa to a large bowl, along with the remaining salad ingredients. Pour dressing over salad and toss, then either serve immediately or let chill in the fridge for a few hours before serving.

    Recipe Video

    Notes

    • Leaving the salad to chill for a few hours before eating will increase the flavor!
    • Leftover salad will stay fresh in an airtight container in the fridge for up to 5 days. No need to store the dressing separately.

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    30 Minutes or Less

    Spinach Artichoke Hummus

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    close-up image of spinach artichoke hummus with artichoke hearts on top.

    The BEST of both worlds! Super easy and ultra delicious spinach artichoke hummus. One of my all-time favorite healthy snacks or appetizers!

    overhead image of spinach artichoke hummus with pita, cucumber, and white wine on the side.

    What You’ll Need to Make Spinach Artichoke Hummus

    Chickpeas – I used canned chickpeas, but feel free to soak and boil your own for this recipe. However, canned chickpeas makes things extra easy on you (which I highly recommend!).

    Tahini – Every good hummus recipe has tahini! Never heard of tahini? It’s just ground sesame seeds. It’s also super easy to find at most grocery stores, typically located in the ethnic food aisle. This is the tahini brand I use and love in this spinach artichoke hummus!

    Baby Spinach – Use fresh, not frozen spinach in this healthy snack recipe! Lucky for us, fresh spinach is loaded with good-for-you vitamins and minerals.

    Canned Artichoke Hearts – Either whole or quartered canned artichoke hearts will work. I used these Cento artichoke hearts, and they were delicious. Also, if you have any leftover artichoke hearts, they make a great addition to salads and charcuterie boards!

    pita being dipped into spinach artichoke hummus.

    Tips and Tricks

    • Once you add the spinach and artichokes, pulse the hummus only a few times. Too much pulsing will completely puree the spinach and artichokes. Instead, to achieve that finely chopped texture you get in a spinach artichoke dip, give your food processor just a few quick pulses.
    • Taste the hummus after the first step! This is the best time to adjust/add any seasonings you’d like. For an extra tangy hummus, add in a bit more lemon juice. Or, for a super garlicky hummus, add in another clove or two of garlic.
    • This spinach artichoke hummus dip will stay fresh in an airtight container in the fridge for up to 5 days. Enjoy it all week long with pita, pita chips, fresh veggies, or simply by the spoonful!
    overhead image of spinach artichoke hummus with pita on the side.

    This Recipe Is…

    Spinach Artichoke Hummus
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    Spinach Artichoke Hummus

    0 from 0 votes
    Recipe by Samantha Course: SnacksDifficulty: Easy
    Servings

    2

    cups
    Prep time

    5

    minutes
    Cooking time

    0

    minutes
    Total time

    5

    minutes

    The BEST of both worlds! Super easy and ultra delicious spinach artichoke hummus. One of my all-time favorite healthy snacks or appetizers!

    Ingredients

    • 1 (15 ounce) can chickpeas, drained and rinsed

    • 1/4 cup tahini

    • 1/4 cup olive oil

    • 2 tablespoons fresh lemon juice

    • 1 garlic clove, peeled

    • 1/2 teaspoon cumin

    • salt, to taste

    • 1 cup baby spinach

    • 1/2 cup canned artichoke hearts, drained

    Directions

    • Add chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt to a food processor. Blend until completely smooth.
    • Add in baby spinach and artichoke heart, pule 5-6 times until spinach and artichokes are finely chopped, then serve.

    Recipe Video

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    30 Minutes or Less

    One-Pan Chicken and Rice Recipe

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    overhead image of chicken and rice in a pan with lemon slices on top.

    Quick, easy, and super delicious one-pan chicken and rice! Full of flavor, with a handful of simple ingredients you likely already have on hand. This chicken and rice recipe is the perfect weeknight meal, ready in just 30 minutes!

    overhead image of chicken and rice on a plate with lemon, parsley, and white wine on the side.

    What You’ll Need to Make This Chicken and Rice Recipe

    Chicken – Any piece of chicken will work in this recipe! I used skin-on bone-in chicken thighs, because they pack in tons of delicious flavor. However, feel free to use chicken breasts for a healthier option, or chicken legs if that’s what you have handy.

    White Rice – The rice in this recipe must specifically be long grain white rice. Other rices will have a different cook time/method, and simply won’t work. I used this brand of organic long grain white rice, but any will work!

    Broth – Either chicken or vegetable broth will taste great! Though if you don’t have broth, you can use 2 cups of water plus one chicken or vegetable bouillon cube instead.

    chicken and rice in a pan with a serving spoon.

    Tips and Tricks

    • I recommend a large skillet with high sides and a tight fitting lid for this chicken and rice recipe. Since everything gets cooked in the same skillet, make sure the one you use is large enough to fit all ingredients! I use and looooove my Always Pan – I can’t recommend it enough.
    • You can make this in your Instant Pot if you’d like! To do that, sear the chicken then cook the onion and garlic on the saute setting. Then, add in all remaining ingredients, secure lid, and set to manual high pressure for 10 minutes. After 10 minutes, your chicken should be cooked through, and your rice fluffy!
    close-up image of chicken and rice in a pan with lemon slices on top.

    Adjust This Recipe To Your Dietary Needs

    Make it Gluten-Free: While this recipe is already both gluten and dairy-free, I always recommend double checking your rice to make sure it’s 100% gluten-free. Most rice is, but some contain trace amounts of gluten.

    Make it Paleo/Grain-Free: For a paleo chicken and “rice” recipe, replace the white rice with cauliflower rice. To do this, reduce the amount of broth you use to just 1/4 cup, then cover skillet and cook until the chicken is cooked through.

    One-Pan Chicken and Rice Recipe
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    One-Pan Chicken and Rice Recipe

    5 from 1 vote
    Recipe by Samantha Course: DinnerDifficulty: Easy
    Servings

    4

    servings
    Prep time

    5

    minutes
    Cooking time

    25

    minutes
    Total time

    30

    minutes

    Quick, easy, and super delicious one-pan chicken and rice! Full of flavor, with a handful of simple ingredients you likely already have on hand. This chicken and rice recipe is the perfect weeknight meal, ready in just 30 minutes!

    Ingredients

    • 4 pieces chicken (I use bone-in skin-on chicken thighs)

    • salt and black pepper, to taste

    • 1 tablespoon avocado or olive oil

    • 1 yellow onion, chopped

    • 3 garlic cloves, minced

    • 1 cup uncooked long grain white rice

    • 2 cups chicken or vegetable broth

    • 1 tablespoon lemon juice

    • fresh chopped parsley, for serving

    Directions

    • Pat chicken dry with a paper towel, then season well with salt and black pepper.
    • Heat oil in a large skillet over medium-high heat. Place chicken into hot skillet, and sear for 2-3 minutes per side, or until golden brown. (You do not want to fully cook the chicken in this step, just sear it until brown).
    • Remove chicken from skillet, then add onion and garlic to the skillet. Cook 4-5 minutes or until onion is soft.
    • Add in the rice and cook for 1-2 minutes to toast the rice, then pour in the chicken or vegetable broth. Gently stir and lift any brown bits from the bottom of the skillet.
    • Return chicken to the skillet, then bring rice to a boil before reducing to a simmer. Cover skillet with lid, and leave to simmer for 20 minutes, or until rice is cooked. Remove from heat, add in lemon juice and gently fluff rice with a fork. Serve warm with fresh chopped parsley on top.

    Recipe Video

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    30 Minutes or Less

    Air Fryer Salmon Patties with Creamy Dill Sauce

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    overhead image of air fryer salmon patties on a platter.

    Quick, easy, and full of flavor – air fryer salmon patties with a creamy dill sauce! The perfect healthy, gluten-free, and dairy-free dinner recipe. Comes together in a few simple steps, and in just 15 minutes!

    Overhead image of air fryer salmon patties on a plate over rice and lettuce with creamy dill sauce on top.

    What You’ll Need to Make Air Fryer Salmon Patties

    Canned Salmon – I used two cans of wild sockeye salmon in my patties, but any canned salmon will work. Canned salmon is an easy addition to this already super easy meal. It’s also a great source of lean protein, vitamin B12, iron, potassium, and vitamin D. However, these air fryer salmon patties are so delicious, no one will ever guess how healthy they are!

    Breadcrumbs – I used gluten-free panko breadcrumbs, but any unflavored/unseasoned breadcrumbs will taste great! Panko breadcrumbs are lighter and will yield a crispier patty. Or, if you don’t have breadcrumbs, you can use 1/3 cup of almond flour in its place.

    Mayonnaise – This creamy condiment comes in handy in both the salmon patties and the creamy dill sauce. If not a mayo fan, you can use unsweetened greek yogurt instead!

    creamy dill sauce being poured over air fryer salmon patties.

    Tips and Tricks

    • For an even crisper salmon patty, coat the outside in additional breadcrumbs. Then, place in the air fryer and coat with a drizzle of oil before cooking. The end result will be golden brown, soft on the inside, and crispy on the outside air fryer salmon patties!
    • Enjoy this recipe however you’d like. I served mine over lettuce and rice, with a drizzle of that creamy dill sauce. Though these would also taste amazing as a salmon burger between two buns!
    overhead image of air fryer salmon patties on a platter.

    Adjust This Recipe To Your Dietary Needs

    Make it Egg-Free: While I haven’t tested this option myself, you may be able to replace the eggs in this recipe with flax eggs. Or, try this Bob’s Red Mill Egg Replacer as a substitute. Also, be sure to use an egg-free mayo!

    Make it Gluten-Free: For a gluten-free dinner recipe, use gluten-free breadcrumbs like I did! Then, serve these air fryer salmon patties over a bed of your favorite veggies and rice.

    Air Fryer Salmon Patties with Creamy Dill Sauce
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    Air Fryer Salmon Patties with Creamy Dill Sauce

    0 from 0 votes
    Recipe by Samantha Course: Dinner, LunchDifficulty: Easy
    Servings

    8

    salmon patties
    Prep time

    5

    minutes
    Cooking time

    8

    minutes
    Total time

    13

    minutes

    Quick, easy, and full of flavor – air fryer salmon patties with a creamy dill sauce! The perfect healthy, gluten-free, and dairy-free dinner recipe. Comes together in a few simple steps, and in just 15 minutes!

    Ingredients

    • 2 (7.5 ounce) cans canned salmon, drained

    • 2 eggs

    • 1/2 cup breadcrumbs, I used gluten-free panko breadcrumbs

    • 2 tablespoons mayonnaise

    • 1 green onion, finely chopped

    • 1 tablespoon fresh dill, chopped

    • 1/2 teaspoon paprika

    • 1/4 teaspoon salt

    • For the dill sauce:

    • 1/2 cup mayonnaise

    • 1-2 tablespoons lemon juice

    • 3 tablespoons fresh dill, chopped

    Directions

    • Mix together all salmon patty ingredients in a large bowl until fully combined.
    • Scoop ¼ cup of the mixture into the palms of your hands and gently form a 1-inch thick patty. Repeat this process with remaining mixture, should form 8 salmon patties.
    • Lightly grease air fryer tray or basket, then place salmon patties into the air fryer and cook at 390° Fahrenheit for 8 minutes, pausing to flip halfway through.
    • Make the dill sauce by adding all ingredients to a small bowl and whisking until smooth, then spoon over salmon patties.

    Recipe Video

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