Step 1

Drain the diced tomatoes and green chiles, reserving liquids in a 2 cup measuring cup. Fill the measuring cup the remaining way with chicken broth,  up to the 2 cup mark.

Step 2

In a medium saucepan, combine quinoa with the 2 cups of tomato-chile-broth mixture. Bring to a boil, cover, lower heat and cook for approximately 15 minutes. Fluff with fork.

Step 3

Meanwhile, in a large skillet, heat oil and saute onion and pepper for about 5 minutes or until onion is translucent. Add tomatoes, green chiles and chili powder and just heat until tomatoes are warm. Toss in quinoa and serve immediately.