Put the olive oil and the onion in a soup pot and cook over medium heat.
Add the drained beans, salsa verde, and spices. Stir.
Add the quinoa and broth, and raise the heat to high.
Bring to a boil, then reduce to a simmer.
Cook for about 15-20 minutes, until the quinoa is tender.
Taste and add more seasoning as needed.
Serve topped with green onions, avocado, red peppers, tortilla chips, or any other favorite topping.
Notes
Feel free to use different beans if you wish. If you'd like to make this chili a different spice level, adjust the amount of chili powder and salsa verde.