INGREDIENTS
1 tbsp
olive oil
1
onion (chopped)
2 cloves
garlic (minced)
3
carrots (chopped)
salt and pepper
1 tsp
cumin
1/4 tsp
cayenne pepper
28 oz
canned crushed tomatoes
4 cups
vegetable stock
1
zucchini (chopped)
1/3 cup
uncooked quinoa
1 15 ounce can
pinto beans
1 15 ounce can
corn
avocados (cilantro, cheese, limes (optional, for serving))