1/4 to 1/2 cup organic vegetable broth
1/2 cup diced onion
2 tsp minced jalapeno chili
2 garlic cloves, minced
1 cup sliced yellow squash
1 cup sliced zucchini
1 1/2 cups pinto beans (rinsed and drained)
diced tomatoes (you can use fresh tomatoes or canned, 14 oz. but try to get ones with low sodium and no added sugar)
1/2 cup corn (I did not have any when I made this for the picture, but with it added it is even more colorful)
2 cups cooked quinoa (I use brown rice sometimes too)
Heat 1/4 cup vegetable broth in large pan and add onion, chili, and garlic. Cook 2 minutes.
Stir in squash and zucchini and cook 2 more minutes adding more broth if needed.
Add beans, tomatoes, corn and thyme.
Simmer about 10 min. and serve over quinoa or rice.
I always play around with spices when I cook. If things taste to bland I add a little cayenne pepper or turmeric which are both great cancer fighting spices. I also like a lot of fresh parsley and basil.
Choosing healthy living over dying 🙂