INGREDIENTS
1/2 cup
Cilantro
2 cloves
Garlic
1 4 ounce can
Green chiles
1/2 cup
Sweet or yellow onion
1 14.5 ounce can
Tomatoes
1 1/2 cups
Vegetable broth, low-sodium
1 cup
Quinoa, dry
1/4 tsp
Black pepper
1 tsp
Chili powder
1/2 tsp
Kosher or sea salt
1 tbsp
Olive oil, extra-virgin
1/2 tsp
Cumin