Make Sauce: Combine the chili sauce with the Harissa and set aside.

Cook quinoa: Bring 2 cups water and a pinch of salt to a boil in a saucepan. Add quinoa, reduce heat to a slow simmer and cover. Cook about 10- 15 minutes or until all the water has evaporated. Uncover, fluff with a fork, and set aside to cool.

In a wok or large saucepan, heat 2 T. olive oil. Saute peppers and scallions until they wilt slightly. Add quinoa, black beans and saute for one minute. Add corn, and spinach and saute for another minute or two. Add harissa sauce and saute until heated through. Sprinkle with chopped herbs. Transfer to serving dish and add crumbled feta cheese. Serve lukewarm.