Rinse the quinoa thoroughly under cold water to eliminate its bitter coating.

In a large saucepan, bring three cups of salted water to a boil and add the rinsed quinoa. Cover and reduce heat to medium, cooking for about 15 minutes until the water is absorbed. Let sit covered for an additional 10 minutes, then fluff with a fork and let cool completely.

Prepare the vegetables: Wash and dice the red bell pepper, mince the jalapeno and red onion, rinse the black beans, and drain the corn. Chop cilantro finely.

In a large mixing bowl, combine the cooled quinoa, black beans, corn, diced red pepper, minced jalapeno, and red onion. Toss gently to mix.

In a small bowl, whisk together the lime juice, lemon juice, olive oil, ground cumin, salt, and pepper. Pour the dressing over the salad and toss to coat.

Fold in the crumbled feta cheese and chopped cilantro. Toss gently to combine all flavors.