Place the quinoa in a medium sauce pot with 2 cups water and 1 teaspoon salt. Set the heat on high and cover. Once boiling, stir and lower the heat to a simmer. Cover and simmer for approximately 15 minutes, until the quinoa absorbs the water and vent holes appear on the surface. Remove from heat and allow the quinoa to steam another 5 minutes. Then remove the lid and fluff the quinoa with a fork.
Meanwhile, prep the remaining ingredients. Heat a skillet to high heat. Once hot, place the onions and bell peppers in the hot dry skillet. Sear for 1-2 minutes to soften and create char marks. Remove the veggies from the skillet and lower the heat to medium. Add the Old El Paso Refried Beans to the skillet. Stir and cook until warm.
To assemble: Place warm refried beans in the bottom of four bowls. Top each bowl with 1/2 cup chopped kale, 1/2 cup cooked quinoa, charred onions and peppers, diced avocado, one chopped hard boiled egg, 1 1/2 tablespoons pistachios, and lime wedges. Squeeze the lime juice over the bowls and enjoy!