Quinoa, Edamame and Orange Salad with Feta

Bring a large pan of water to a boil. Add the quinoa and sliced celery, reduce to a steady simmer, and cook for 10 minutes.

Stir in the frozen soya beans and return the water to a boil. Cook for 7 minutes more, until the quinoa is tender and the beans are heated through. Drain very well and transfer everything to a large bowl.

While still warm, toss the quinoa mixture with the olive oil, apple cider vinegar, and spring onions. Let it cool slightly, then fold in the parsley and mint. Serve half the salad topped with half of the orange segments and half of the crumbled feta. Chill the remaining salad in an airtight container for up to 3 days, and add the remaining orange and feta just before serving.