In a medium Dutch oven, sauté the chorizo over medium-high heat until beginning to brown, about 5 minutes. Add the onion and peppers. Cook until soft, about 5 minutes. Stir in the garlic, cumin, paprika, salt, red pepper flakes and tomato paste. Cook for another minute, until fragrant.
Add the quinoa and stir until coated in the vegetable mixture. Toast the quinoa, stirring occasionally, for 2 minutes. Add the beans and water or stock. Bring to a boil, cover, and cook until the water has absorbed, about 20 minutes. Stir once and allow the quinoa to sit uncovered until some of the steam has evaporated, about 5 minutes.
Taste for seasoning and serve warm or at room temperature.