Blackberry Feta Crispy Quinoa Salad with Basil Vinaigrette Recipe

Introduction

This Blackberry Feta Crispy Quinoa Salad with Basil Vinaigrette is a refreshing and vibrant dish perfect for warm days. The crispy quinoa adds a delightful crunch, while the sweet blackberries and tangy feta balance beautifully with the herbaceous basil dressing.

Ingredients

• 1 1/2 tablespoons olive oil
• 1 1/2 cups cooked quinoa*
• 5-6 cups salad greens (mixture of arugula and spring mix recommended)
• 1/2 cup crumbled feta
• 1 cup blackberries
• Torn fresh basil leaves
• Salt and pepper to taste
• 1/2 cup packed basil leaves
• 2 tablespoons finely chopped shallot
• Juice of 1 lemon
• 1/4 cup white wine vinegar
• 2 teaspoons honey
• 1/2 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Step 1: Heat a large skillet over medium-high heat and add the olive oil. Once hot, spread the cooked quinoa in a single layer and press down to flatten it. Cook for 2 minutes without stirring.
2. Step 2: Toss the quinoa gently, press it down again, and cook for another 2 minutes. Repeat this tossing and pressing 1-2 more times until the quinoa is crispy and golden. Remove from heat and let it cool.
3. Step 3: In a large bowl, combine salad greens, cooled crispy quinoa, crumbled feta, blackberries, and torn basil leaves. Season with salt and pepper.
4. Step 4: Add desired amount of basil vinaigrette and toss gently to coat. Serve immediately with extra vinaigrette on the side.
5. Step 5: To make the basil vinaigrette, combine basil, shallot, lemon juice, white wine vinegar, honey, olive oil, salt, and pepper in a food processor or blender. Blend until smooth and adjust seasoning to taste.

Tips & Variations

• Use day-old quinoa for better crispiness when frying.
• Substitute blackberries with fresh blueberries or raspberries for a different berry twist.
• Add toasted nuts like almonds or pecans for extra texture.
• Use red wine vinegar instead of white wine vinegar for a deeper flavor.

Storage

Store leftover vinaigrette in a sealed container in the refrigerator for up to 3-4 days. Keep salad components separate and combine just before serving to maintain quinoa crispiness. The vinaigrette can be reheated gently or served cold depending on preference.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use uncooked quinoa for this recipe?

No, quinoa should be cooked and cooled before frying to achieve the crispy texture and avoid uneven cooking.

How can I keep the quinoa crispy longer?

Keep the quinoa separate from the salad greens until just before serving to prevent it from becoming soggy.

Blackberry Feta Crispy Quinoa Salad with Basil Vinaigrette Recipe

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★★★★★

4.6 from 143 reviews

A vibrant and refreshing Blackberry Feta Crispy Quinoa Salad tossed with fresh salad greens, juicy blackberries, and crumbled feta cheese. This salad features crispy golden quinoa for added texture and is dressed in a zesty homemade basil vinaigrette that balances bright lemon, fragrant basil, and a touch of honey.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad

• 1 1/2 tablespoons olive oil
• 1 1/2 cups cooked quinoa
• 5–6 cups salad greens (arugula and spring mix)
• 1/2 cup crumbled feta cheese
• 1 cup blackberries
• Torn fresh basil leaves, for garnish
• Salt and pepper, to taste

For the Basil Vinaigrette

• 1/2 cup packed fresh basil leaves
• 2 tablespoons finely chopped shallot
• Juice of 1 lemon
• 1/4 cup white wine vinegar
• 2 teaspoons honey
• 1/2 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Prepare the Quinoa:

   Heat a large skillet over medium-high heat and add the olive oil. Once hot, spread the cooked quinoa in a single layer in the pan, pressing it down gently. Let it cook without stirring for 2 minutes until golden and crispy on the bottom. Toss the quinoa around, press down again and repeat the process 1 to 2 more times until the quinoa is evenly crispy and golden all over. Remove from heat and set aside to cool.

2. Assemble the Salad:

   In a large mixing bowl, combine the salad greens, cooled crispy quinoa, crumbled feta, blackberries, and torn basil leaves. Season with sea salt and freshly cracked black pepper to taste.

3. Make the Basil Vinaigrette:

   In a food processor or blender, combine the basil leaves, chopped shallot, lemon juice, white wine vinegar, honey, olive oil, salt, and pepper. Blend until smooth. Adjust seasoning with additional salt and pepper if desired.
4. Toss and Serve:

   Drizzle the desired amount of basil vinaigrette over the salad ingredients and toss gently to combine. Serve immediately with extra vinaigrette on the side.

Notes

• Use freshly cooked quinoa for best results when crisping in the skillet.
• The vinaigrette can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Feel free to substitute feta with goat cheese for a creamier texture.
• Add toasted nuts like almonds or walnuts for extra crunch if desired.
• Make sure the quinoa is dry before crisping it to ensure it crisps up nicely.

Keywords: blackberry salad, crispy quinoa, feta salad, basil vinaigrette, healthy salad, summer salad, vegetarian salad