Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water.

In a large saucepan, bring three cups of salted water to a boil. Once boiling, add the rinsed quinoa and cover. Reduce heat to medium and cook for about 15 minutes or until all water is absorbed. Let it sit covered for 10 minutes.

Remove the lid and fluff the quinoa with a fork, allowing it to cool completely. You can spread it out on a baking sheet to speed up cooling.

While quinoa cools, wash and dice the red bell pepper. Mince the red onion and jalapeno, rinse the black beans, and drain the corn kernels. Wash and chop the cilantro.

In a bowl, whisk together lime juice, lemon juice, olive oil, cumin, salt, and pepper. Set aside.

Once the quinoa is cool, combine it in a large bowl with black beans, corn, red bell pepper, jalapeno, red onion, feta cheese, and cilantro.

Pour the dressing over the salad mixture and toss lightly to combine.

Cover and refrigerate for at least one hour before serving.