A healthy and light quinoa salad with a delicious orange vinaigrette. Full of fiber and protein!

Salutations from Cabo! We finally arrived in Cabo after a 10-hour journey, an emotional departure, and a 4 a.m. wake-up call. Please forgive me for this short and erratic post. The beautiful beach view and the last three margarita glasses are distracting.

I must tell you now that I did not plan this trip in any way. I tried – really, I did. I tried to stick to a “diet” months before the trip. But it didn’t work out like I had hoped. Jason and I devoured Korean BBQ crinkle potatoes and Tater to breakfast skillets.

This was, like the avocado caprese salad that I posted a few days ago, one of our last and final attempts at clean eating before we leave. It was the most delicious, protein-rich salad that I have ever eaten. This salad was so delicious! It had tons of veggies and a tasty orange vinaigrette, and I could eat it for three days straight.

If all quinoa-based salads looked like this one, weight loss would be a non-issue.


  • 1 cup quinoa
  • Two large navel oranges, cut into segments
  • 1 Red bell pepper diced
  • One jalapeno seeded, diced, and sliced
  • 1 cup black beans canned, rinsed and drained
  • 1 cup drained canned corn kernels
  • Red onion, 1/3 cup
  • Fresh cilantro leaves chopped into two tablespoons


  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup freshly squeezed Orange Juice
  • Zest of 1 Orange
  • Sugar, 1 Tablespoon


  • Cook quinoa in a large pan with 2 cups of water according to the package directions. Set aside.
  • In a small bowl, combine the olive oil, apple vinegar, orange juice, and orange zest with sugar. Set aside.
  • Combine quinoa with oranges, black beans, and corn in a large bowl. Add bell peppers, cilantro, onions, jalapenos, and black beans. Pour the vinaigrette over the salad and gently mix to combine.
  • Serve immediately

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