Heat the oil in the Multipot over medium heat for 3–5 minutes.Cut the onion in half lengthwise from root to top. Slice it with the Simple Slicer on the #2 setting. Cut the tops off the peppers, then remove the seeds and veins with the Scoop Loop®. Cut the peppers into quarters and slice with the Quick Slice.Add the onion, pepper, garlic pressed with the Garlic Press, and salt to the pan. Sweat for 3–5 minutes, or until softened.Meanwhile, in a medium bowl, combine the chicken, lime juiced with the Citrus Press, and rub.Add the broth, water, salsa, and quinoa to the pot; stir to combine. Place the Silicone Collapsible Steamer & Strainer in the pot and add the chicken. Cover and poach the chicken over medium heat for 15–18 minutes, or until the internal temperature reaches 165°F (74°C).Carefully remove the lid and transfer the chicken to a medium bowl. Remove the steamer and pour any quinoa back into the pot. Chop the chicken with the Salad Chopper and return it to the pot.Serve the soup with toppings.