Place the rised quinoa and the water in a saucepan. Bring to a boil, reduce heat to medium low, and cook until most of the water is absorbed.
Slap on a tight-fitting lid on the quinoa, turn the heat to low, and let it cook for 15 minutes more. Turn off the heat.
In a skillet, heat the olive oil. Add the onions and sugar and saute over medium-low heat about 10-15 minutes until the onions turn a caramel-brown and soft.
Remove the onions from the saucepan with a slotted spoon and set aside.
To the same pan, add the green peppers and garlic and saute until the peppers turn tender but are still crunchy. Stir in the pepper.
Fluff the quinoa with a fork to separate the grains, and add to the saucepan along with the onions. Stir everything together and turn off the heat.
Serve with any spicy curry. I served it with my Spicy Braised Sweet Potatoes