Quinoa, Soy Bean and Orange Salad

• quinoa↗120g g
• celery↗320g g

  stalks removed, if tough – sliced

• frozen soy beans↗320g g
• extra virgin olive oil↗2 ст. л. tbsp
• apple cider vinegar↗3 ст. л. tbsp
• green onion↗8

  trimmed and finely sliced

• flat parsley↗30g g

  chopped

• mint↗4 ст. л. tbsp

  (optional)

• small oranges↗4

  peeled and segmented

• feta↗120g g

  crumbled

Step-by-step instructions

1. 1

   Rinse the quinoa under running water, then transfer it to a pot, add plenty of water, bring to a boil, reduce heat and simmer for 10 minutes until the grains become tender.

2. 2

   Add the frozen soy beans to the pot, bring to a boil again and cook for another 7 minutes. Then drain well, transfer to a large bowl and let cool.

3. 3

   In a small bowl, mix the olive oil, apple cider vinegar and finely sliced green onion. Let the mixture cool slightly, then combine it with the prepared quinoa‑bean mixture.

4. 4

   Add the chopped parsley and mint (if using), gently stir so the herbs are evenly distributed.

5. 5

   Divide the salad onto two plates, garnish each serving with halves of fresh orange and feta crumbles.

6. 6

   Store any leftover salad in an airtight container in the refrigerator for up to three days. Before serving, toss again and, if needed, add more orange segments and feta.