Rinse the quinoa under cold water in a fine mesh strainer to remove any bitter coating.
Heat the olive oil in your skillet over medium heat. Add the chopped onion and bell pepper, sautéing until tender for about 5 minutes. Add minced garlic and stir for an additional minute until fragrant.
Stir in the rinsed quinoa, vegetable broth, petite diced tomatoes (with juices), hot sauce, chili powder, cumin, oregano, salt, and pepper. Mix well.
Bring the mixture to a boil. Once boiling, reduce heat to low, cover, and let simmer for about 15 minutes, or until quinoa is fluffy.
Remove from heat and let sit covered for 5 minutes. Fluff quinoa with a fork and stir in chopped cilantro.
