Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic; cook and stir until softened for about 120 seconds.

Add quinoa to the skillet. Cook, stirring occasionally, until quinoa is lightly toasted, adding more oil if required. This takes about 300 seconds.

Pour chicken broth into the skillet and bring to a boil. Reduce the heat and add curry powder and ancho chile powder. Cover the skillet and simmer until the broth evaporates and quinoa is tender for about 1500 seconds.