Southwestern Quinoa Salad

Rinse the quinoa thoroughly to get rid of its bitter coating. Add the water into a saucepan and add a few dashes of salt. Bring to a boil. When the water boils add the quinoa, cover the saucepan and reduce the heat to medium. Cook for about 15 minutes or until all of the water has been absorbed. Remove from heat and let it sit, still covered, for 10 minutes. Remove cover, fluff quinoa with a fork and let it cool completely.

Combine the lime juice, lemon juice, olive oil, cumin, salt and pepper in a small bowl then set aside.

In a large bowl combine the cooled quinoa with the black beans, corn kernels, diced red pepper, jalapeno, red onion, feta cheese and cilantro. Pour the lemon-lime dressing over the salad and toss to combine.

Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld. This salad keeps well in the refrigerator for up to 3 days. However it tends to absorb the dressing when it’s refrigerated, so it’s a good idea to reserve a bit of the dressing (make a little extra if you know you’ll have some salad leftover) so that you can add it later.