Rinse the quinoa thoroughly in a mesh strainer or sieve; drain. Pour quinoa into a saucepan, along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 20 minutes, until it becomes tender and all the liquid has been absorbed.

 While quinoa is cooking, heat 2 Tbsp. of olive oil in a grilling pan over high heat. Add the peppers and onions; cook until tender, turning after you see grill marks on each side. Salt and pepper to taste; set aside.

 Heat the beans in a small pan.

 When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 Tbsp. of chopped cilantro, 2 Tbsp. fresh lime juice, 1/2 tsp. of liquid smoke. Mix; season with salt to taste.

 Set out all ingredients; assemble the quinoa bowls.