Preheat oven to high broil. Place red & green bell pepper halves face down on a baking sheet. Take the onion halves and remove half of the layers, from each half. So there should now be 4 onion mounds.
Place them face down on the same baking sheet. Set in oven and broil until high heat until peppers start become golden brown and have some specs of black.
Remove the baking sheet from the oven once the peppers look charred. Allow peppers and onion to cool for 5 minutes, while you start the quinoa.
Add chicken broth and uncooked quinoa to a medium sauce pan and place over medium-high heat and bring to a boil.
Once the broth is boiling stir the quinoa, reduce heat to low and cover. Simmer over low-heat for 15-20 minutes. Fluff with fork and remove from heat. If there is still liquid left, return lid and simmer for another 3-5 minutes. Set aside.
While the quinoa is baking, chop the peppers and onions. You can do this any way you choose, I chose to diced them into small-medium chunks. Set peppers and onions aside while the quinoa finishes baking.
Once quinoa is cooked. Prepare Quinoa Fajita Bowls.
Place about a cup of cooked quinoa in the bottom of the bowl, top with diced red and green bell peppers, onions, black beans, avocado, tomatoes and sour cream & salsa if desired.
Finish off with a sprinkle of chopped fresh cilantro. Serve immediately and enjoy!