1 can (14.5 ounces) diced tomatoes with chiles, not drained
1 cup vegetable broth
2 teaspoons chili powder
1 teaspoon ground cumin
juice of ½ lime
Instructions
Heat oil in a saute pan over medium-high heat. Add chipotle chile and garlic and saute until fragrant (about 1 minute). Stir in quinoa and cook for 2 minutes.
Add remaining ingredients, stir to combine and switch heat to high to bring to a boil. Then cover, reduce to a simmer and cook for about 20 minutes, or until quinoa is cooked and liquid is absorbed. Squeeze lime juice over cooked mixture and fluff with a fork. Serve with desired toppings.