Place tomatoes, bell pepper, ½ of onion, ginger, garlic, and vegetable broth in a high-speed blender and process until smooth.

Pour liquid mixture and vegan bouillon into a saucepan over medium-high heat, and bring to a boil. Reduce heat to low and simmer for about 10 minutes. Set aside.

Heat oil in a large saucepan, add the remaining onion and saute until soft, about 2 minutes.

Stir in tomato paste, curry powder, thyme, and cayenne pepper, and cook until fragrant.

Add quinoa and stir to coat. Stir in the reduced tomato/bell pepper mixture and add salt to taste.

Bring to a boil, then reduce heat to low and simmer for 20 minutes.