INGREDIENTS
1
medium yellow onion, diced
1
poblano pepper, diced
2
jalapeños, seeded and chopped
2 cloves
garlic, minced or grated
2 tsp
ground cumin
1 tsp
dried oregano
4 cups
low-sodium vegetable broth
2
canned chipotle peppers in adobo, finely chopped
1 28 ounce can
fire roasted diced tomatoes
kosher salt and pepper
1/2 cup
uncooked quinoa
juice and zest of 1 lime
1/2 cup
fresh cilantro, chopped, plus more for serving
tortilla chips, diced mango, sliced avocado, feta, and yogurt, for serving