Blackberry Feta Crispy Quinoa Salad with Basil Vinaigrette Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
