In a medium pot over medium-high heat, combine oil, carrots, celery, and pepper. Cook for 10-15 minutes, until vegetables are tender-crisp. Add garlic and cook 1 minute.
Add quinoa and cook 1 minute. Add chicken broth and bring to a simmer. Cover, reduce heat and simmer for about 15 minutes, until the liquid is absorbed and quinoa is tender. Add salt to taste.