Rinse 1 cup of quinoa under cold running water in a fine-mesh sieve.

In a medium-sized saucepan, heat 1 tablespoon of olive oil over medium heat and sauté 0.5 cup of finely chopped onion for 3-4 minutes until translucent.

Stir in 2 minced garlic cloves and 0.25 teaspoon of cumin, cooking for an additional minute until fragrant.

Add rinsed quinoa, 2 cups of vegetable broth, and 2 tablespoons of tomato paste; bring to a rolling boil.

Reduce heat to low, cover, and let simmer for about 15 minutes until quinoa absorbs liquid.

Remove from heat, let sit covered for 5 minutes, then fluff with a fork and garnish with chopped cilantro.