Heat oil in a medium saucepan.
Add onion, garlic and red pepper flakes stirring until onion is tender about 6-8 min.
Add roasted peppers, stock and a good pinch of kosher salt.
Bring to a boil and simmer for 10 minutes.
Let cool slightly.
Working in batches, puree soup in a blender until smooth, or use an immersion blender and puree soup directly in the pot.
Refrigerate to chill soup (at least 2 hours) or re-warm to serve hot.
Ladle soup into bowls and top with a scoop of quinoa, avocado slices, a few pieces of scallion and a squirt of lime juice.