Heat the oil in a large sauce pot over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the garlic, salt, pepper and spices, and saute until fragrant and the onions have softened, 3 - 5 more minutes.

Add the tomatoes to the pot, then add the broth, starting with 4 cups. Pour the quinoa into the soup, bring the mixture to a boil, cover and turn down to a low boil for 10 - 15 minutes until the quinoa is cooked.

Remove the soup from the heat and let cool slightly before transferring to a food processor or high powered blender. Blend on high until the soup is smooth. Add more water if you want your soup a little more creamy. Return the soup to the pot, stir in the almond milk and season with chili flakes. Taste and adjust seasonings appropriately.

Serve and garnish with nutritional yeast.