Dice crookneck squash and Anaheim pepper into ¼” cubes

Dice scallions (or leek or onion) ice slightly larger the pepper

Optionally, gently sauté in a stock pan without oil a pinch of cumin seeds – they burn quickly, and should brown within 15-30 seconds.

Add the scallion (or onion or leek) and sauté briefly for a minute or so.

Pour in 2 cups of water (you can use vegetable stock for more flavor). Add a cup of quinoa, the remaining vegetables, a pinch or two of salt, and, optionally, a pinch of turmeric.

Bring to a boil, uncovered, for 5 minutes, then let cook without additional heat for 15 minutes.