Cook quinoa according to package directions.
Finely grate 1 tsp (5 mL) orange zest from 1 orange then squeeze out 1/3 cup (75 mL) juice. Set aside. Cut remaining orange into skinless segments (called supremes).
Mix orange juice with olive oil, red wine vinegar, honey and salt in large bowl. Stir in quinoa, black beans, corn, red pepper, onion, cilantro and reserved orange supremes until coated.
To cut a citrus fruit into supremes, cut a thin slice off both ends of fruit to allow it to stand on a flat end. Using a sharp knife, cut down vertically along sides to remove peel and pith in sections. Cut along either side of orange membranes to release the supremes.