Bring 2 cups of stock to a boil with a dash of salt (omit the salt if not using low sodium broth). Add in quinoa, reduce heat to medium-low, cover pan with lid, and simmer for 10-12 minutes or until quinoa has absorbed water and is tender.
For the Lime Dressing
Whisk together the zest and juice of 2 limes with the oil and seasonings.
For the Mexican Quinoa Salad
Once quinoa has cooked add lime dressing and let cool completely. Then mix in the tomatoes, onions, cilantro, feta, and beans.
Instead of preparing quinoa on the stove, use Instant Pot Quinoa to slightly speed up the process of making this dish.
Omit the feta cheese for a dairy-free and vegan-friendly dish.
Feel free to use pinto beans instead of black beans.
Leftover Mexican Quinoa Salad can be refrigerated for up to 5 days.