Mild Spicy Quinoa Salad with California Prunes & Feta

Servings: 4Prep Time: 30 minutes


  • 200g quinoa
  • 1 red onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 cooked beetroot, diced
  • 12 California Prunes, finely sliced lengthways
  • 1 tsp olive oil
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp mixed spice
  • 1/2 tsp chilli
  • 140g feta cheese
  • 16 cherry tomatoes


  1. First cook the quinoa as instructed on the packet.
  2. In a frying pan add a good dollop of olive oil and soften the red onion, garlic, celery and California Prunes.
  3. Now add the cumin, coriander, chilli and mixed spice.
  4. Add two tablespoons of water and cook for a further minute until the liquid has evaporated.
  5. Season, add to the quinoa and mix well. Add most of the parsley, leaving enough for garnish, add the cooked beetroot and mix.
  6. Fold in the cut tomatoes leaving a few for garnish, now crumble the feta leaving some for garnish.
  7. Add the lemon and test for seasoning.
  8. Place into a large serving dish and garnish with the feta, tomato and parsley.