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Rinse the quinoa and add it to a pot with the broth. Bring to a boil, cover, lower the heat and simmer for 20 minutes - or until the liquid is absorbed.
Meanwhile, heat the oil in a skillet over medium heat. Add the bell peppers, onion, jalapeño and taco seasoning. Cook for 3 minutes, or until the veggies start to get tender. Add the beans & salsa verde and bring to a boil. Cover, lower the heat and simmer for 10 minutes.
Remove the lid, taste and adjust the seasonings as needed.
To serve, add quinoa to each bowl. Top with the beans and any of the optional toppings.