In a large pot or Dutch oven, heat the 1 tablespoon of extra virgin olive oil over medium heat until shimmering.
Add the diced 1/2 cup of sweet onion to the pot and sauté for about 3-4 minutes, or until the onion becomes translucent. Stir in the 2 minced garlic cloves and cook for another minute, releasing the aromatic flavors.
Next, add 1 cup of rinsed quinoa to the pot along with 1/2 teaspoon of cumin, 1 teaspoon of chili powder, 1/4 teaspoon of black pepper, and 1/2 teaspoon of salt. Stir well to coat the quinoa with the spices.
Pour in the 14 1/2 ounces of diced tomatoes and their juices, the 4 ounces of diced green chilies, and the 1 1/2 cups of low-sodium vegetable broth. Stir to combine all ingredients.
Increase the heat and bring the mixture to a gentle boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the quinoa is fluffy and has absorbed most of the liquid.
Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and garnish with 1/2 cup of freshly chopped cilantro before serving.
