Combine quinoa and water in a saucepan and bring to the boil. Cover, reduce to a simmer and cook for 10 minutes.
Sauté onion, garlic, and chiles in 1/2 cup of vegetable broth.
Stir in squash and spices, cook for 2 minutes.
Add wild rice and the rest of the vegetable broth. Bring to a boil, reduce heat, cover and simmer until rice is tender (about 45 minutes).
Stir in the beans, chard, scallions and quinoa until they are heated through and the chard is tender, about 5 minutes. Serve hot.