Rinse 200 grams of quinoa thoroughly under cold water and drain. In a saucepan, bring 500 ml of water to a boil, add the quinoa, and cook on low heat for 15-20 minutes until the quinoa is cooked and fluffy. Set aside to cool.
Trim the ends of 250 grams of French beans and cut them into 1-inch pieces. Blanch the beans in boiling water for 3-4 minutes until they are tender but still crisp. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a small bowl, prepare the dressing by whisking together 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 1 teaspoon of honey, 1/2 teaspoon of cumin powder, salt, and pepper to taste.
In a large mixing bowl, combine the cooked quinoa, blanched French beans, 1/2 cup of chopped red bell pepper, 1/4 cup of chopped red onion, and 1/4 cup of chopped fresh coriander leaves. Pour the dressing over the salad and toss gently to combine.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled.