Ingredients:

• 1 1/4 cups of vegetable broth
• 2/3 cup of peeled and diced butternut squash
• 1/4 cup of scallions, green parts only, sliced
• 1/4 medium green bell pepper, diced
• 1/4 medium red bell pepper, diced
• 1/2 jalapeño, finely diced (seeds and ribs removed)
• 1 cup (8 ounces) of canned diced tomatoes
• 1 large carrot, diced
• 1/2 medium zucchini, diced
• 1 1/2 teaspoons of smoked paprika
• 1 teaspoon of ground cumin
• Salt and freshly ground black pepper, to taste
• 1 cup of cooked quinoa

Instructions:

1. In a large saucepan over medium heat, heat 1 tablespoon of vegetable broth.
2. Add the diced butternut squash and cook, stirring occasionally, for 5 to 8 minutes or until the squash softens. Add more broth as needed to prevent sticking.
3. Incorporate the scallions, green and red bell peppers, and jalapeño into the pan. Cook for an additional 5 minutes, stirring occasionally. Use an additional tablespoon of broth if required to prevent sticking.
4. Add the diced tomatoes, carrot, zucchini, smoked paprika, ground cumin, and the remaining vegetable broth.
5. Bring the mixture to a boil, then cover the saucepan, reduce the heat to low, and let it simmer for 15 minutes until the vegetables are tender.
6. Taste the stew and adjust the seasoning as needed by adding salt and pepper to taste.
7. Stir in the cooked quinoa and allow it to cook for an additional 5 minutes.