Rinse 200 grams of quinoa thoroughly under cold water and drain well. In a medium saucepan, bring 500 ml of water to a boil. Add the quinoa, reduce the heat to low, cover, and cook for 15-20 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork and let it cool.
In a large mixing bowl, combine the cooked quinoa, 200 grams of halved seedless grapes, 100 grams of chopped walnuts, 50 grams of finely chopped red onion, and 50 grams of chopped fresh coriander leaves.
In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of honey, salt, and pepper to taste. Pour the dressing over the quinoa mixture and toss gently to combine.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.