DO AHEAD TIP: Make quinoa for tomorrow night’s meal.
In a large saucepan, cook the quinoa in the vegetable broth seasoned with cumin and cayenne pepper; bring to a boil, lower heat and simmer, cover and cook 10 minutes.
Meanwhile, in a skillet, heat oil over medium heat. Add red and green bell peppers, onion, and garlic. Cook, stirring often for 5 minutes or till veggies are soft.
Add sautéed veggie mixture to cooked quinoa. Stir in black-eyed peas and cilantro. Season with salt and pepper. Simmer for about 5 minutes till heated through.