Set a medium saucepan over medium heat and add 1 tablespoon of the olive oil.

Add the rinsed quinoa to the saucepan and stir for 1 minute, until it looks a little drier and smells nutty.

Pour 1 3/4 cups water into the saucepan and add 1/2 teaspoon of the salt.

Raise the heat to high and bring the water to a boil.

Cover the saucepan, reduce the heat to low, and cook for 15 minutes, until the water is absorbed.

Turn off the heat and let the quinoa sit in the covered saucepan for 5 minutes.

While the quinoa cooks, set a large skillet over medium heat and add the remaining 1 tablespoon olive oil.

Add the onion and bell peppers to the skillet with the remaining 1/2 teaspoon salt. Cook for 6 to 8 minutes, stirring now and then, until the vegetables are soft and lightly browned at the edges.

Add the garlic and chili powder to the skillet. Stir for 30 seconds, until fragrant.

Add the fire-roasted diced tomatoes with all of their juices to the skillet. Cook for 3 minutes, stirring once or twice, until the mixture looks slightly thicker.

Add the pinto beans to the skillet. Cook for 4 to 5 minutes, stirring gently, until the beans are hot all the way through.

Use the back of a spoon to lightly mash about 1 cup of the beans right in the skillet. This thickens the mixture so it sits well on the quinoa.