Cook quinoa with one cup of slightly salted water in a pan for 8 minutes then add green beans and cook for a further 5 minutes then set aside to cool slightly.
Put the spinach in a salad bowl and scoop the pomegranate seeds out of the shell onto the salad.
Half the tomatoes and add to the salad bowl.
Peel and de-stone the Avocado and cut into chunks and add to the salad bowl along with the soybeans.
Add olive oil, balsamic, lemon juice and a pinch of salt and pepper, and toss gently.
Crumble feta and sprinkle chia seeds on top and serve.