Rinse the quinoa under cold water until water runs clear.
In a medium pot, combine quinoa and water or vegetable broth and bring to a boil.
Reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is fluffy and water is absorbed.
While quinoa cooks, heat olive oil in a large skillet over medium heat.
Add diced onion and sauté for 3-4 minutes until translucent.
Add minced garlic and diced bell pepper, cooking for another 5-6 minutes until peppers soften.
Stir in the drained cannellini beans, smoked paprika, salt, and pepper. Cook for 3-4 minutes to heat through and let flavors combine.
Fluff the cooked quinoa with a fork and add it to the skillet with the veggies and beans. Stir to combine everything thoroughly.
Taste and adjust seasoning if needed. Remove from heat.
Serve warm, garnished with chopped fresh parsley if desired.