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Ingredients
  • 1 cup quinoa, rinsed
  • 1 can (14-½ ounces) vegetable broth
  • ¼ cup water
  • 2 medium zucchini, halved lengthwise and sliced
  • 1 medium yellow summer squash, halved lengthwise and sliced
  • 1 cup chopped leeks (white portion only)
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 large tomato, chopped
  • 1 tablespoon minced fresh cilantro
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon pepper
  • ⅛ teaspoon crushed red pepper flakes
  • 2 cups fresh baby spinach, chopped
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