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Ingredients
| 1 | Tablespoons | olive oil |
| 3⁄4 | pound | onion, red or yellow diced |
| 2 1⁄2 | cups | cubed butternut squash roast if previously frozen or if you want more flavor |
| 3 | garlic cloves minced | |
| 1 | teaspoon | ground cumin |
| 1 | teaspoon | ground coriander |
| 1⁄2 | teaspoon | smoked paprika |
| 1⁄4 | teaspoon | salt |
| 1⁄4 | teaspoon | black pepper |
| 1 | Tablespoon | white wine vinegar |
| 12 | ounces | diced tomatoes |
| 4 | cups | vegetable broth |
| 1⁄2 | cup | dry quinoa |
| 2 1⁄2 | cups | chopped kale |
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