Bring quinoa, water and salt to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until the quinoa is tender, 20 to 25 minutes.
When the quinoa is cold, fluff with a spoon and gently fold in the coriander, avocados and cheese.
Meanwhile, stir together the lime juice, olive oil, pepper, chopped tomatoes and chickpeas. When the quinoa is done, stir it into the tomato mixture, then cool in refrigerator until cold, about 2 hours