Heat a large skillet coated with cooking spray over medium-high heat. Add the onions and saute until they begin to soften. Add the zucchini and saute 5 to 7 minutes.

Sprinkle the vegetables with the taco seasoning and stir well to combine. Add the vegetable broth and simmer until it begins to thicken; about 3 to 5 minutes.

Add the green chiles and pinto beans. Simmer until the beans are heated through; one to two minutes.

Divide the quinoa evenly between four bowls. Top with 1 cup of the bean mixture, 1/2 cup tomatoes, 1/4 cup onions and 1/2 cup cheddar cheese and serve.