Heat a large skillet over medium-high heat. Add oil, peppers, onion and garlic. Cook, stirring occasionally, for 5 minutes.
Stir in chicken broth, 1 cup water, quinoa, artichoke hearts, peas, salt and pepper. Bring to a simmer and add scallops. Simmer, covered, for 12 to 15 minutes or until quinoa is tender and scallops are cooked through.
Allow to stand 5 minutes, covered, before serving.