Set a large skillet over medium-high heat, and leave it dry. Add in quinoa and toast until quinoa starts to darken at the edges, about 3-5 minutes. Using a fine sieve, rinse the quinoa and set aside.

Spray a large saucepan with nonfat cooking spray and set over medium-high heat. Add in onions and garlic and sauté until tender and fragrant, about 3 minutes. If onions and garlic start to stick to the pan, add a bit of the broth to deglaze.

Stir in chiles and cook for another 2 minutes.

Add in quinoa and remaining broth and bring to a simmer. Reduce heat to a gentle simmer, cover, and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.

Add in remaining ingredients and fluff with a fork. Serve immediately.