In a heavy saucepan, saute the onions and garlic in the oil for 5 minutes, until soft. Add the bell peppers, cumin, and coriander and continue to saute for 5 more minutes.
While the vegetables cook, place the quinoa in a fine sieve; rinse under cold running water for a minute or two. Add the rinsed quinoa and the water to the saucepan, cover tightly, and simmer gently for 15 minutes. Stir in the basil and cook 5 to 10 minutes longer, or until the quinoa is tender.
Stir the pilaf to fluff it, add salt and pepper to taste, and top with pine nuts.