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
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.
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!
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!
*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!