To begin pilaf, place quinoa in a strainer and rinse under water.
Place rinsed quinoa in a medium saucepan with 2 cups water.
Bring to a boil, stir, reduce heat to low, cook covered 15 minutes, or until liquid is absorbed.
In a frying pan, heat olive oil. Add red pepper, garlic, green onion, and celery. Saut 3 minutes.
Add pepperoni and tofu.
Cook 5 minutes, stirring.
Add vermouth and cook 3 minutes.
Reduce heat to low and add cooked quinoa, broth, peas, and thyme.
Simmer 5 minutes, stirring occasionally.