In a saucepan bring two cups of water to a boil; gently stir in the quinoa and diced potatoes. Cover and reduce heat to a smooth boil. Boil for 15 minutes, stirring occasionally. In another saucepan over medium-low heat combine soup and fire roasted peppers. Once the soup has warmed thoroughly, mix in the curry sauce. When the quinoa is done, and the potatoes are soft, drain, and mix into the soup. Cook together for an additional 5 minutes.