Sauté onion and garlic in a deep non-stick skillet with a little water until soft. (I use my deep, 13-inch saute pan
for this.) Add the quinoa and saffron and cook, stirring, for another 2 minutes. Add paprika, cumin, cayenne, tomatoes, peppers, beans, and 2 3/4 cups vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes.