Overhead shot of a salad topped with crispy quinoa, blackberries, and feta

Blackberry Feta Crispy Quinoa Salad with Basil Vinaigrette

This Blackberry Feta Crispy Quinoa Salad with Basil Vinaigrette is a super springy, texture-filled salad! It's topped with a delicious, fresh basil vinaigrette, and it makes a lovely light lunch or dinner side! The crispy quinoa adds crunch and texture, the blackberries add a little sweetness, and the feta adds that salty creaminess. Absolutely delish! #salad #vegetarian #summer #spring #blackberry #basil

Course Main, Main Course, Salad, Side
Cuisine Healthy, Vegetarian
Keyword basil viniagrette, blackberry feta salad, blackberry salad, crispy quinoa, easy spring salad, easy summer salad, healthy spring salad, healthy summer salad, vegetarian summer salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 -3
Author Molly | Spices in My DNA


For the salad

  • 1 1/2 tablespoons olive oil
  • 1 1/2 cups cooked quinoa*
  • 5-6 cups salad greens (I used a mixture of arugula and spring mix)
  • 1/2 cup crumbled feta
  • 1 cup blackberries
  • torn fresh basil leaves
  • salt and pepper to taste

For the vinaigrette

  • 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


For the salad

  1. For the quinoa, heat a large skillet over medium-high heat and add the olive oil. Once hot, add the quinoa in a single layer and press down to flatten it into the pan. Cook for 2 minutes (don't touch!), then toss it around, and press it down into the pan again. Cook for another 2 minutes, then toss it around, and repeat 1-2 more times until quinoa is crispy and golden. Set aside to cool.

  2. Add the salad greens to a large mixing bowl and top with the cooled quinoa, feta, blackberries, and a handful of torn fresh basil leaves. Season with a few pinches of sea salt and freshly cracked black pepper. Add desired amount of vinaigrette and toss. Serve immediately with extra vinaigrette!

For the basil vinaigrette

  1. To a food processor or blender, add the basil, shallot, lemon, white wine vinegar, honey, olive oil, salt, and pepper. Season to taste with additional salt and pepper if desired. Store in a sealed container in the fridge for up to 3-4 days!

Recipe Notes

*1/2 cup uncooked quinoa yields about 1 1/2 cups cooked! Leftover quinoa works best, because there's less steam and moisture in it, which means crispier quinoa! If you make it fresh, just be sure to stir and get as much steam out of it before you crisp it up in the pan!