Heat olive oil in a large skillet over high heat and add garlic, onion, peppers, cauliflower, and green beans. Saute over heat for 5 to 6 minutes until they start to brown and soften. Reduce heat to medium, add tomato and chickpeas, and continue cooking for about 5 minutes longer. Stir in peanut butter and spices until combined then mix in quinoa and water. Reduce heat to low, place a lid over pan, and simmer for about 10 minutes, stirring occasionally, until the liquid is absorbed. Remove from heat.