Preheat broiler. Place chiles on a baking sheet and broil, flipping once, until skins are charred, about 5 minutes. Remove from the oven and set aside.
In a medium sauce pan, bring 1 cup water to a boil. Add quinoa and bring to a boil. Then reduce heat to low, cover and simmer until water is absorbed, about 15 minutes.
In a fry pan, heat olive oil over medium-high heat. Add onion and cook, stirring occasionally, until translucent, 2-4 minutes.
Add seasonings (smoked paprika through brown sugar), remaining ¼ cup water and ¾ cup cooked quinoa to the fry pan. Cook, stirring occasionally, for 2 minutes.
Preheat oven to 350 degrees.
Leaving stems intact, cut a slit into the side of each chile. Remove seeds. Divide the filling evenly among the chiles and transfer to a baking dish. Sprinkle the cheese over the stuffed chiles.
Bake for 5 minutes or until cheese is melted.
Make the cilantro yogurt sauce:
In a small bowl, combine the sauce ingredients and stir until smooth. Drizzle over chiles.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/stuffed-hatch-chiles-with-cilantro-yogurt-sauce/