Add quinoa and water into a pot and bring to a boil, then reduce to medium low heat. Allow to cook for ~20 minutes until quinoa is translucent and its spirals begin to separate from the grain. Set aside to cool after it is done.
In the meantime, finely dice bell pepper, onion, shallot, and parsley and mix together.
When cutting cucumbers, slice in half length-wise and remove seedy flesh in the middle. Save seedy flesh for skincare or for separate snacking.
Mix chopped up vegetables with lime juice, vinegar, oil, and Goya seasoning. When juicing the lime, try to get some of the oils from the skin out-it intensifies the lemon flavor.
Add garbanzo beans and cooled quinoa and mix well with diced vegetables. Add additional salt and pepper to taste.
Let it sit for at least 2 hours. For best results, let sit overnight.
Serve with fresh avocado. Do not pre-mix avocado into the salad as it will brown.
