Add the rinsed quinoa and water to a medium saucepan. Cover with lid and bring it to a boil over medium-high heat, then lower the heat to a simmer. Cook for approximately 15 minutes; until the quinoa has absorbed all of the water. Turn off heat and let quinoa rest, after 5-10 mins remove lid so it can cool. While quinoa is cooking start the veggies. In a large bowl, add the bell pepper, red onion, celery, cucumber, parsley, and garbanzo beans. Set aside. In a small bowl, add the olive oil, lemon juice, red wine vinegar, minced garlic, cumin, coriander, salt, and pepper. Whisk until ingredients are well blended. Set aside. Mix the veggies in a large bowl, then add the cooked quinoa, stir. Next, add the dressing and combine all ingredients together. Add more salt and pepper, if needed. Put the quinoa salad in a Tupperware bowl with lid and place in the refrigerator. For best results, let the flavors mingle for at least an hour before serving.