Rinse quinoa thoroughly under cold water in a fine-mesh strainer until water runs clear to remove any bitter saponins. Drain well and set aside.

In a large mixing bowl, combine rinsed quinoa with chicken broth, diced onions, minced garlic, and ground cumin. Let soak for 10 minutes to allow quinoa to absorb initial liquid.

In a separate bowl, beat eggs thoroughly and season with salt and black pepper. Add chopped cilantro and mix well.

Heat olive oil in a skillet over medium heat. Sauté bell peppers until softened, about 5 minutes. Remove from heat and let cool slightly.

Add sautéed peppers, beaten eggs, and paprika to the quinoa mixture. Stir until well combined. The mixture should be thick but spreadable.

Prepare your steaming setup by filling a large stockpot with 2 inches of water and placing a steamer insert inside. Bring water to a simmer.

Cut parchment paper or banana leaves into 8x10 inch rectangles. If using banana leaves, pass them briefly over an open flame to make them pliable.

Place about 3/4 cup of quinoa mixture in the center of each wrapper. Fold the sides over to create a rectangular packet, securing with kitchen twine if needed.

Arrange tamales vertically in the steamer insert, ensuring they don't touch the water. Cover pot tightly with lid.

Steam tamales for 40-45 minutes, checking water level every 15 minutes and adding more if needed. Tamales are done when firm to the touch and quinoa is fully cooked.

Remove from steamer and let rest for 5 minutes before unwrapping. Serve hot with lime wedges on the side.