1 cup quinoa 2 teaspoons canola oil 1 medium onion, chopped 1 4-ounce can chopped green chiles 2 cloves garlic, minced 1 14-ounce can reduced-sodium chicken broth, or vegetable broth 1/4 cup pepitas, toasted (see Note) 3/4 cup coarsely chopped fresh cilantro 1/2 cup chopped scallions 2 tablespoons lime juice 1/4 teaspoon salt