Chop the sweet onion and slice the Poblano pepper into strips.

Put non-stick skillet over medium heat.

Once hot, add the onion, pepper, garlic and quinoa. Saute, until the onion and quinoa are starting to show a little browning.

Pour in stock. Add lime juice, paprika and chili powder. Stir. Reduce heat to med-low and cover.

Cook for 15-20 minutes until liquid is absorbed.

Take off burner and add cilantro and tomato to the hot quinoa.

Stir, until evenly distributed,

Serve warm or as a cold salad.