Rinse the quinoa well in running water, then tip into a pan and cover with cold water. Bring to the boil and simmer for 20 minutes.
Meanwhile, warm the oil in a large pan over a medium heat.
Add the red onion, garlic, paprika and a good pinch of salt and pepper. Sweat for 5 minutes until softening.
Add the chopped peppers and sweat for a further 5 minutes, stirring regularly to ensure nothing catches.
Add the kidney beans, sweetcorn, peas and edamame. Stir until heated through.
When the quinoa is cooked, it will taste tender and you should be able to see that the grains have popped open revealing little white tails (the germs). Drain the quinoa well and add to the pan with the beans.
Add the lemon and lime zest and half the juice of each.
Stir, season to taste and decide if you want to add more of the lemon and lime juice, splash by splash until you’re happy with the flavour.