Add quinoa, coriander, cumin, salt, turmeric and water to a large pot, bring to a boil, cover with tight sitting lid and reduce heat immediately to low. Let simmer until all water is absorbed (approximately 15 minutes).
In the meantime, wash and dice cucumber, wash and deseed and dice tomatoes and slice and wash and dry romaine lettuce.
Add mustard, honey, lemon juice and olive oil to a mason jar or other sealable container and shake until well combined.
Once quinoa is cooked, spoon into a salad bowl and fluff up with a fork so it cools a little faster.
Once the quinoa is only luke warm you can add the cut up vegetables and pour dressing over it.