2. Prepare the quinoa. In a small pot set over medium heat, sauté the diced onion and green chile in a teaspoon of olive oil. After 3 minutes, add the water and turn the heat to high. Stir in the chicken bullion. When the water begins to boil, add the quinoa and stir. Bring back to a boil, then cover, lower the heat, and simmer for 13 minutes. Remove the quinoa from the heat, fluff with a fork and replace the lid. Let stand for 15 minutes.