In 2-quart saucepan, heat vegetable oil over medium heat. Cook serrano chile and garlic in oil 2 to 3 minutes or until softened and fragrant. Add quinoa and taco seasoning mix; cook 1 minute, stirring constantly. Stir in broth; heat to simmering. Cover; reduce heat to medium-low, and cook 18 to 20 minutes or until liquid has been absorbed. Transfer to serving bowl; stir in beans, and let stand at room temperature 15 minutes. If making ahead, cover and refrigerate overnight.