Boil the quinoa in about 300ml cups of water for about 15 minutes, until the grain has swelled up and you can see a Saturn-like ring around it. Drain off any excess moisture. While still warm, add the oil, vinegar and salt and pepper to taste. Set aside to cool.
Now toss the sprouting beans together with the onion, dill, mint, spinach, pomegranate and orange.
Spoon out about a quarter of the mixture to use as a garnish, and then carefully tumble in the quinoa and half of the feta. Taste and balance the flavours with salt, pepper, vinegar and extra-virgin olive oil.
Serve, topped with the remaining feta and the reserved technicolor bean mixture.