Place the olive oil and quinoa in a medium sauce pan. Set over medium heat. Stir to toast the quinoa for 2-3 minutes. Then pour in the vegetable broth and add 1/2 teaspoon salt. Stir, cover, and bring to a boil. Simmer for 15 minutes. Then move the pot off the burner and allow it to steam for another 5-10 minutes. Fluff with a fork.
Meanwhile slice all the veggies and set aside. Then add the Old El Paso Green Chiles, cilantro, garlic, lime juice, honey and 1/2 teaspoon salt to a blender. Puree the mixture until smooth. Leave the blender running. Remove the lid and slowly drizzle in the oil to emulsify. Taste the dressing, then salt and pepper to taste.
Dump the cooked quinoa out onto a large platter, or into a big bowl. Arrange the tomatoes, cucumbers, radishes, and bell peppers over the top. When ready to serve, drizzle the green chile dressing over the top and toss. Then sprinkle the extra chopped cilantro over the top and serve warm or at room temperature.
NOTE: This salad can be made up to 3 days ahead. Toss with the dressing, cover, and refrigerate. Serve cold or at room temperature.