My friend Laura adapted this from something on epicurious. I had never eaten quinoa before, so I was skeptical, but it was very tasty. This makes a ton and I had it for lunch for an entire week.
1 1/2 cups Quinoa
1 1/2 cups cooked black beans
1 1/2 tablespoons red-wine vinegar
1 can corn, or kernels cut from 2 ears
1 red pepper, chopped
1-3 fresh jalepenos, depending on your heat taste
1/4 cup finely chopped fresh cilantro
1 diced avocado
crumbled feta cheese
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil
Wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about
10 minutes (check water level in kettle occasionally, adding water if necessary).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, cilantro & feta.
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste.