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
Toss the cooked quinoa with the lime dressing and allow to cool at room temperature for 15-20 minutes.
Once the quinoa has cooled, mix in the tomatoes, onions, cilantro, feta, and beans and toss to evenly combine.
Cover and refrigerate for 30 minutes for flavors to develop for best results.
Short-Cut Tip: Instead of preparing quinoa on the stove, use Instant Pot Quinoa to slightly speed up the process of making this dish. Vegan/Dairy-Free Modification: Omit the feta cheese for a dairy-free and vegan-friendly dish. Beans: Feel free to use pinto beans instead of black beans. Optional Ingredients: Feel free to add in 1-2 cups of defrosted frozen corn kernels. This salad is also delicious served with cubed avocado, but be sure to add IMMEDIATELY before serving so that the avocado does not turn brown.Leftovers: Mexican Quinoa Salad can be refrigerated in an airtight container for up to 5 days. Prep-Ahead Instructions: Prepare this salad up to 3 days before you intend to serve.