This Quinoa Salad is an all round winner! In fact, my children asked me if we could always have a big container of this salad in the fridge for snacks!

It’s just so deliciously crunchy from the beans, the purple cabbage and the cherry tomatoes, creamy from the Persian Fetta and low fat from the Turkey Breast Mince.

It’s perfect for a one pan dinner and is ready from cutting to serving in less than 20 minutes.  Leftovers are also brilliant for school or work lunches (just include an ice brick in Summer).

Feel free to get creative with your Turkey and Fetta Quinoa Salad depending on what you have in the fridge …

  • Switch out the Turkey Mince for Shredded BBQ Chicken, pork mince or for a vegetarian option lentils or chickpeas.
  • Switch out the Persian Fetta for Haloumi or even little chunks of cream cheese or crumbled goats cheese.
  • And switch out the purple cabbage for kale, baby spinach or broccolini.

Our favourite Quinoa for this recipe is Absolute Organic White Quinoa (order today for $20 OFF your first order). 

Whatever way you spin it, this Quinoa Salad is a one pan wonder! Give it a try and then tell us what you think in the comments below.

Ingredients (serves 4)

  • 500g Turkey Breast Mince
  • 1 small Red Onion, peeled and finely diced
  • 1/4 small Purple Cabbage, finely shredded
  • 1 large Handful of Green Beans
  • 250g Persian or Danish Fetta Cheese (preferably in herbed oil)
  • 1/2 punnet Cherry Tomatoes
  • 3 cloves Garlic, crushed


  1. Add 1 - 2 tbsps of the oil from the Fetta Cheese to a frypan on moderate heat and gently saute the garlic and red onion.
  2. Increase the heat to full temp and add the Turkey Breast Mince. Continue to stir to ensure the Turkey Mince is completely broken up into small pieces.
  3. When the Turkey Breast Mince is fully cooked, add the green beans and cook for another 3 minutes. Then stir through the purple cabbage.
  4. Season with a good pinch of sea salt flakes and lots of freshly ground black pepper.
  5. Just before serving stir through the Persian Fetta Cheese (or leave sitting on top) and then add the cherry tomatoes.

Notes... This Quinoa Salad is the perfect one pan dinner to serve at the dinner table straight from the frypan. I don't even bother to transfer it into a serving dish - leaving it in the pan keeps it warmer for longer (but it also means you get the crunchy bits from the bottom of the pan)!

If this Quinoa Salad appeals to you, we have other Quinoa recipes in MoM CookClub that you might like to try ...

  • I’m icing turkey mince at the moment. I’ll definitely be giving this recipe a try


  • Looks different and one that looks healthy for everyone


  • Warm salad- never thought about it. Great one pan meal ( to keep ii warm and ….to have less to clean)


  • Love the tip at the end. Something I do all the time. Going to try this recipe but use quorn mince instead of Turkey:)


  • Looks so fresh and healthy. Love the added turkey


  • This looks so yummy. I love all the different colours in the dish. I can’t wait to try this recipe out.


  • Nice and bright and fresh looking. I bet it tastes amazing too


  • I have never tasted this before. Heard Quinoa is high in fiber and high-quality protein.


  • Love quinoa but the recipe is missing the quantity of quinoa!?

    • You are right Rachel. Generally for four people I would add one cup of dried quinoa.


  • I love quinoa in all ways, Nikki. I’ve never tried it with purple cabbage. Now I know what I will add next time I prepare it! :-)


  • I really love quinoa and feta together but not with tomato and beans. I would prefer maybe some roast vegetables.


  • I’m not normally a huge fan of quinoa, but this recipe does sound delicious and one I’m prepared to try. I love Danish Fetta so would use this over the Persian version.


  • This recipe looks and sounds delicious.

    • How much Quinoa do you use though


  • Looks like a taste popping sensation. Great recipe and healthy too, Thank you.


  • Not sure how this would taste


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